Now comes the signature grilled cheese exterior. I spray my skillet lightly, add a handful of shredded Mexican cheese directly to the pan, and place the burrito seam-side down on top of it. As the cheese melts and crisps, it sticks beautifully to the tortilla. I press gently with a spatula and give it time to develop that golden, crunchy cheese crust. Once it’s perfectly crisp, I repeat on the other side for an extra cheesy finish that always makes me grin.
Pro Tips for Best Results
I tested this recipe three different ways to figure out the perfect order of assembly, and trust me, adding the nacho cheese first—not last—keeps everything moist and helps the filling stay centered. Whenever I tried layering it later, the burrito tended to burst open or feel unbalanced.
Another discovery I made is that warming the tortillas beforehand makes a world of difference. I used to skip this step out of impatience, but cold tortillas tear easily and refuse to wrap smoothly. Thirty seconds in the microwave or a few seconds on a dry skillet softens them enough to wrap tightly without cracking.
Here’s something else I learned the hard way: don’t use pre-shredded cheese straight from the fridge when grilling the outside of the burrito. Cold cheese takes longer to melt and can burn before it crisps properly. Let it sit at room temperature for a few minutes, or grate your own—it melts faster and tastes richer.
Lastly, don’t skimp on the tortilla strips inside. I tried making the burrito without them once, thinking they were optional, but the lack of crunch made the whole thing feel heavy and slightly monotonous. That little bit of texture keeps the bites exciting and closer to the original.
Common Mistakes to Avoid
The first time I made this burrito, I overstuffed it—badly. I thought I could pack in extra filling, but it refused to roll and exploded open the moment I put it in the skillet. Learn from my mistake: leave at least an inch of space on the edges so you can fold everything securely.
Another common issue is using too much heat when grilling the cheese on the outside. I cranked the heat once, thinking it would crisp up faster, but all I got was burnt cheese and an under-melted center. Medium heat is your friend here; slow and steady gives the cheese time to adhere and toast perfectly.
Skipping the draining step for the beef can also ruin the burrito. If the meat is too greasy, it soaks through the tortilla and causes tearing or sogginess. Draining takes just a moment, and it keeps the texture spot-on. I skipped it once and regretted it immediately.
Finally, don’t assemble these burritos too far in advance. The rice and sauces start to soften the tortilla, and the tortilla strips lose their crunch. If you’re prepping ahead, keep each component separate and build them right before grilling.(See the next page below to continue…)