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Mexican seasoned potatoes, poblanos, and black beans, all wrapped in tortillas with lots of avocado. Each Crispy Cheese Poblano Avocado Burrito is pan-fried in a layer of jalapeños and cheese until the cheese on the outside becomes crispy all around. Unique and so delicious. They’re crunchy on the outside, but creamy, cheesy, and spicy inside. Serve with the most deliciously creamy, lime crema. Great for game-day, dinner, or even a weekend breakfast.
I owe these burritos all to my cousin, Abby. She’s the genius mind that encouraged me to wrap our burritos in crispy jalapeño cheese. Originally these were just a bean and cheese burrito, but she made them sooo much better.
She told me all about these burritos made in LA from a place called, Lowkey Burritos in Long Beach. Basically, they take their breakfast burrito and wrap it in a blanket of crispy cheese. She said it’s pretty crazy (here’s the video), but at the same time so delicious looking. I just had to do my own version.
Of course, I loved the idea of the cheese blanket, so I didn’t argue with Abby’s request. Who couldn’t love a cheese blanket?
I wanted to make mine a little different though, so I stuck with my original burrito idea. But decided to add the cheese blanket to them. It sounds a little over the top, but to be honest, it’s really so darn delicious. It’s an awesome way to cook up burritos. I’ve never loved that the cheese in burrito wraps is never that warm or crispy. So this solves that problem for me!
Filling
While these might look intimidating, they’re really no more work than your average burrito. For the filling, I kept things vegetarian and did potatoes with poblanos, black beans, and spices.
The poblanos are what make the mix really delicious. They’re a little on the smoky side, so they add a lot of flavor. If your family prefers meat, I added ground beef for the boys, which they, of course, really loved.
Roll um up
Well, first make the crema. Greek yogurt or sour cream, garlic, lime, and sea salt. I kept it really simple.
To assemble, I made the filling with smashed avocado (tip – add lime juice and sea salt), pepper jack cheese, the peppers, beans, salsa, and lots of cilantro. I rolled everything into a large burrito size tortilla. Try to use the largest tortillas you can find to make rolling easier.
You can use any of your favorite “add-ins” of course! Red loves to add the crema to his!
Cook them up and get um crispy.
Promise this is easier than you think. Just take your favorite blend of Mexican cheeses, I use pepper jack, Monterey jack, and cheddar. Then sprinkle the cheese in a skillet over top a few jalapeño slices. For us, the jalapeños are key – you guys know we love a little heat!
Put the burrito on top of the cheese and cook until the cheese gets crispy. When it starts melting, you can roll the burrito up in the cheese using a spatula. I took some photos for visuals and have a story on Instagram too!
Serve these warm, just off the skillet with lots of that crema on the side. So darn delicious. Everyone couldn’t get over how good these are, and how fun too! They’re pretty hard to beat.
Nothing fancy, just really delicious food. Excited to have this recipe on hand for dinners to come. They’ll be great for the super bowl too! These burritos are just one of those meals that everyone loves!
Looking for other fun wraps/sandwiches? Here are my favorites:
Healthier Homemade Crunchwrap Supreme
Everything Cheddar Tomato Bacon Grilled Cheese
Folded Crispy Buffalo Chicken Wraps
Lastly, if you make these Crispy Cheese Poblano Avocado Burrito. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cheese Poblano Avocado Burrito
Servings: 6 burritos
Calories Per Serving: 682 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 russet potato, chopped
- 1 yellow onion, chopped
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- kosher salt
- 2 poblano peppers, seeded and chopped
- 1 can black beans, drained
- 1 avocado, smashed
- 1/2-1 cup shredded pepper jack cheese
- 1 cup tomato salsa
- 1 cup fresh cilantro, chopped
- 3 cups shredded Mexican cheese blend
- 1-2 jalapenos, sliced
- 6 large (burrito size) large tortillas
Lime Crema
- 1/2 cup plain greek yogurt or sour cream
- 1-2 cloves garlic, grated
- juice of 1-2 limes
Instructions
- 1. In a large skillet, heat the olive oil over high heat. Add the potato and onion, cook 5 minutes un softened. Add the chipotle chili powder, chili powder, garlic powder, and salt. Stir in the poblanos, cook another 5 minutes, then remove from the heat and stir in the beans. 2. To make the burritos. Place one tortilla at a time in the microwave for 20 seconds. Layer the avocado, pepper jack, peppers/beans, salsa, and cilantro. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining tortillas and ingredients. 3. To make the crema. Combine all ingredients in a bowl. Season with salt. 4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/2 cup cheese in 4-6 inch circle/square. Place the burrito on top of the cheese. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the burrito up in the cheese. Continue to cook 3-4 minutes, until crisped all over. 5. Serve warm with lime crema and any amount of desired toppings, whatever you love!
Great recipe, my only complaint is there is no way to get those potatoes to soften in 10 minutes unless you chop them super small. Looking at the photos though, they didn’t look to be finely chopped. We ended up putting the mix in our convection oven for another 30 mins at 425 to finish them up. We also added corn to the mix, yum!
Hey Stac,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) I feel like my potatoes are pretty small, because they are definitely able to cook in that timing:) xT
What a delicious meal! Thank you for another fun, flavorful recipe
Hey Patty,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Ok it’s messy all right, but really good. Don’t skimp on the Crema. You really need like 3-4 avocados. But I’m a millennial so there’s really never too much avocado. Keep an eye on the cheese as you “fry” the burrito in it. I was shocked by how well it worked.
We made a bulk batch so we have lunches and breakfasts during the week. I love poblanos but swapped in a bell pepper for the toddler.
Hey there,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Made these tonight-outrageously delicious! So simple but so much flavor! Thanks for a great weeknight option.
Hey Michelle,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I made a version of this for dinner tonight. Used ground beef, a little taco seasoning, your suggested spices, some diced green chilis, of course the black beans, salsa and avocado smash, and omitted the cilantro, potatoes and poblanos. I thought my husband was going to cry. It was so insanely good.
Instead of lime crema, I did a sour cream/mayo/chipotle tabasco/lime sauce that was a great add.
I was a touch intimidated by the crispy fried cheese layer, but it came out perfectly, and is a game changer!
Hey Nancy,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Delicious!
Hey Sandy,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
A family favorite, we always add meat though! My kids think it’s a crime to eat a meal without meat! These are awesome! My son asks for them weekly!
Hey Jessie,
Awesome!! Thanks so much for trying this recipe out, I am so glad it was a hit! Happy Thursday! xx
I was scrolling through my saved recipes looking for one that had ingredients I had in the house. I chose this one tonight and my gosh am I glad I did! My husband called them “bodacious burritos” and the best one I’ve made yet. These were delicious. I subbed green peppers for poblano (just didn’t have them) and I added chipotle chiles and sour cream. I wasn’t sure the melted cheese would work but it was super easy and worked like a charm. Definitely making these again!
Hey Lexi,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
What a great but simple dinner! My meat loving husband didn’t miss the meat and we both agreed these were both luxurious and healthy tasting at the same time. I loved the crispy cheese on the outside, that’s a trick I’ll use again for sure! This recipe is amazing as is, but I can also imagine some great variations to shake it up. This is for sure on my make again list!
Hey Kristen,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Best burrito I ever had! Great option for Meatless Monday. Used sweet potatoes instead of russets for extra nutrients and flavor. Delicious!
Hi Bonnie,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Is it possible to easily reheat or freeze, and still be able to enjoy the crispness of the exterior cheese? It’s just my husband and myself, so 6 burritos are waaay too much.
Hey Jean,
You can definitely do that, the cheese probably just won’t be as crispy:) You can always adjust the serving size! Please let me know if you have any other questions! xT
These burritos were amazingly good. I don’t think I’ll ever make any burrito again without crispy cheese, seriously. Thanks for an awesome idea and recipe!
Hi Sarah,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Tieghan, you’ve done it again! I loved the way that these turned out!
There are some modifications I made… I added extra avocado, which might have contributed to the burritos being less spicy (I need to adjust that next time because I love spice!), I left out cilantro because I’m not a huge fan of it and my herbs always go bad, I used a red potato because that is what I had, I used Monterey Jack for the inside and a blend of Monterey and Colby Jack for the outside.
I think next time I might reduce the heat from high to medium for the potato mixture because my onions were getting a little burnt, but I also wasn’t paying attention since I was chopping other things.
My boyfriend really loved it and my friend who gave up dairy for Lent was jealous of my photos so I invited her for a dinner after to enjoy these!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Thanks for sharing your feedback and what worked well for you. Have the best day:) xx
Followed the recipe as is! Wow! A lot of labor involved, but worth it. Every single ingredient blended the flavors so beautifully. Love the heat. My family will be requesting this again.
Hey Stephanie,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This one was lacking in flavor for me for some reason! I narrowed it down to the fact that my taste buds wanted a sweet element so if I make these again I will be swapping out the russet potato for sweet potato OR adding corn. Other than that it was super easy and fun to serve to my husband as a meatless meal! He LOVED the crispy cheese outside.
Hey Danielle,
Thank you so much for giving this recipe a try and sharing your feedback!! xTieghan
I tweaked the recipe to meet the tastes of my young kids and my time constraints, and it was a winner!
I swapped in a milder cheese for the pepper jack (I happened to have cheddar and cotija on hand). While the hubby and I are all for spice, the littles are not. Secondly, I put the rolled burritos in a casserole dish, covered them in the Mexican cheese (and the little extra cotija remaining), and baked them at 350 degrees for (I admit I didn’t time them!) probably 20 minutes. Then, I broiled them for 3-4 minutes. With two littles under foot, this was far easier and the tops were beautifully crispy and cheesy.
Thank you for the yummy meal!
Hey there,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you. ?xTieghan