Queso Burrito Recipe

Prepare and Marinate

Trim excess fat from the chicken thighs or flank steak. Pat dry. In a bowl combine olive oil, cumin, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Zest the lime and add zest plus 1 tablespoon lime juice to the marinade. Toss the meat to coat evenly and let rest at room temperature for 15–20 minutes (or refrigerated up to 2 hours).

Cook Protein

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. If using chorizo, brown it first in the pan, breaking it up, 5–6 minutes; remove and set aside. Add the marinated chicken or steak to the hot pan and sear until deeply browned, 4–6 minutes per side for chicken (internal temp 165°F / 74°C) or 3–5 minutes per side for steak depending on thickness. Let steak rest 5 minutes then slice thinly against the grain. Chop or shred chicken into bite-sized pieces. If you prepared chorizo, mix back together with the sliced meat or serve as a separate add-in.

Cook Rice

Rinse the rice under cold water until water runs clear. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped half onion and 1 teaspoon minced garlic; sauté 1–2 minutes until translucent. Add the rinsed rice and toast 1 minute, stirring. Add 2 cups chicken broth and 1/2 teaspoon salt, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in 1 tablespoon chopped cilantro.

Prepare Beans

While rice cooks, heat a small saucepan over medium heat, add the drained rinsed black beans, 1/4 teaspoon cumin, a pinch of salt and 2 tablespoons chopped cilantro. Warm through, 3–4 minutes, stirring occasionally. Mash about one-third of the beans gently with a fork to create a creamier texture while keeping some whole beans for body.

Make Roux

In a small saucepan over medium-low heat melt 1 tablespoon butter. Sprinkle in 1 teaspoon flour and whisk constantly for 30–45 seconds to cook the raw flour taste—do not let it brown.

Finish Queso

Slowly whisk in 3/4 cup milk until smooth. Continue cooking over low heat, whisking, until the mixture thickens slightly, about 2–3 minutes. Lower heat to very low and add the cubed white American cheese in batches, stirring until melted and smooth. Stir in shredded Monterey Jack, diced green chiles, 1/2 teaspoon hot sauce and 1/4 teaspoon salt. If sauce is too thick, add milk 1 tablespoon at a time to reach a pourable but still velvety consistency. Keep warm on lowest heat or in a small thermal container.

Warm Tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side, or wrap stacked in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble Burritos

Lay a warm tortilla flat. In the center layer 1/4 cup cooked rice, 1/4 cup warmed black beans, 3–4 ounces sliced grilled chicken or steak (or a mix with 2 ounces cooked chorizo if using), 1/4 cup shredded lettuce and 1/4 cup diced tomatoes. Spoon 3–4 tablespoons warm queso sauce over the filling. Add a dollop (about 1 tablespoon) of sour cream and a sprinkle of cilantro leaves. Fold the sides in, then roll tightly from the bottom to enclose fillings.

Finish & Serve

For a grilled finish, place assembled burrito seam-side down on a hot skillet and press gently for 1–2 minutes per side until golden and sealed. Slice in half if desired. Serve immediately with extra queso on top or on the side, salsa verde or salsa roja, and lime wedges.