Randy Chandler
A stuffed burrito covered with cheese is commonly referred to as a wet burrito or smothered burrito, depending on regional variations. This dish typically consists of a flour tortilla filled with ingredients like meat, beans, rice, and vegetables, then topped with a generous layer of melted cheese and a savory sauce, often red enchilada or green chili sauce. The cheese not only adds a rich, gooey texture but also helps bind the sauce to the burrito, creating a hearty and flavorful meal. Popular in Mexican and Tex-Mex cuisine, the wet burrito is a comforting and indulgent twist on the traditional burrito, often served with sides like guacamole, sour cream, or salsa.
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What You'll Learn
- Smothered Burrito: Covered in red or green chili sauce and melted cheese
- Wet Burrito: Similar to smothered, topped with sauce and cheese
- Chimichanga: Deep-fried burrito covered in cheese and sauce
- Burrito Suizo: Topped with melted cheese and Swiss-style cream sauce
- Burrito Con Queso: Simply a burrito smothered in melted cheese
Smothered Burrito: Covered in red or green chili sauce and melted cheese
A smothered burrito is a culinary masterpiece that elevates the traditional burrito to new heights of flavor and indulgence. This dish begins with a generously stuffed burrito, typically filled with a combination of seasoned meat, beans, rice, and other ingredients like cheese, salsa, or guacamole. What sets it apart is the final touch: a lavish topping of red or green chili sauce, crowned with a layer of melted cheese that blankets the entire creation. This combination not only enhances the taste but also adds a comforting, gooey texture that makes every bite irresistible.
The choice between red and green chili sauce is a defining feature of the smothered burrito. Red chili sauce, often made from dried red chilies, offers a deep, earthy flavor with a subtle smokiness and a mild to moderate heat level. Green chili sauce, on the other hand, is crafted from fresh green chilies, providing a brighter, tangier profile with a more pronounced spiciness. Both options complement the burrito’s fillings, but the decision ultimately depends on personal preference for flavor and heat tolerance. For those who enjoy a milder experience, red chili sauce is ideal, while green chili sauce caters to those seeking a bolder kick.
Creating a smothered burrito at home is surprisingly straightforward. Start by preparing or purchasing a well-stuffed burrito. Heat your chosen chili sauce in a saucepan, ensuring it’s warm enough to melt the cheese without cooling the burrito. Place the burrito in a baking dish, generously pour the sauce over it, and sprinkle shredded cheese (Monterey Jack or cheddar work well) evenly across the top. Bake in a preheated oven at 375°F (190°C) for 10–15 minutes, or until the cheese is bubbly and slightly browned. For a quicker option, use a microwave to melt the cheese, though the oven method yields a more appealing texture.
One practical tip for enhancing the smothered burrito experience is to experiment with additional toppings. Sliced jalapeños, diced onions, or chopped cilantro can add freshness and contrast to the richness of the cheese and sauce. For a heartier meal, serve the burrito with a side of sour cream or avocado slices to balance the heat. Pairing it with a cold beverage, such as a Mexican lager or a limeade, can also help temper the spiciness while enhancing the overall enjoyment of the dish.
In essence, the smothered burrito is a celebration of texture and flavor, a dish that transforms the ordinary into the extraordinary. Whether you prefer the smoky warmth of red chili sauce or the vibrant heat of green chili sauce, this burrito variant is a testament to the versatility and richness of Mexican-inspired cuisine. With its simple preparation and endless customization options, it’s a go-to choice for anyone looking to indulge in a satisfying, flavorful meal.
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Wet Burrito: Similar to smothered, topped with sauce and cheese
A wet burrito is a culinary delight that transforms the traditional burrito into a saucy, cheesy masterpiece. Imagine a generously stuffed burrito, its filling ranging from seasoned meat and beans to rice and vegetables, all wrapped in a warm tortilla. But what sets the wet burrito apart is its indulgent topping: a generous pour of savory sauce, typically a rich red enchilada sauce or a spicy green chili sauce, followed by a blanket of melted cheese. This combination creates a dish that’s both comforting and satisfying, with the sauce seeping slightly into the tortilla, giving it a "wet" texture that contrasts beautifully with the crispy edges of the cheese.
To craft a perfect wet burrito, start by preparing your favorite burrito filling. Heat a flour tortilla to make it pliable, then spoon the filling onto the center, ensuring not to overstuff it to avoid tearing. Fold the sides in and roll tightly. Place the burrito seam-side down in a baking dish. Next, ladle your chosen sauce over the burrito, ensuring it’s fully covered. Sprinkle a generous layer of shredded cheese—cheddar, Monterey Jack, or a Mexican blend work well—and bake at 375°F (190°C) for 15–20 minutes, or until the cheese is bubbly and slightly browned. For added texture, broil the last 2–3 minutes, but watch closely to avoid burning.
The wet burrito’s appeal lies in its versatility. While traditional versions often feature red enchilada sauce, adventurous cooks can experiment with green chili sauce for a spicier kick or even a creamy queso sauce for a decadent twist. For a vegetarian option, swap meat for roasted vegetables like bell peppers and zucchini, and add black beans for protein. Pro tip: if you’re short on time, use store-bought sauce, but simmer it with a pinch of cumin and garlic powder to enhance its flavor. Serve the wet burrito with sides like guacamole, sour cream, or a crisp lettuce salad to balance its richness.
Comparatively, the wet burrito shares similarities with other saucy Mexican dishes like enchiladas, but its uniqueness lies in the burrito’s larger size and the tortilla’s texture, which becomes tender yet slightly crisp from baking. Unlike a smothered burrito, which might have sauce and cheese on one side, the wet burrito is fully enveloped, creating a cohesive, fork-and-knife experience. This dish is ideal for family dinners or meal prep, as it reheats well and can be customized to suit various dietary preferences.
In essence, the wet burrito is a celebration of texture and flavor, a dish that elevates the humble burrito into a hearty, saucy creation. Whether you’re a seasoned home cook or a beginner, mastering this dish is a rewarding endeavor. With its customizable fillings and sauces, it’s a meal that can be tailored to any palate, making it a standout in the world of Mexican-inspired cuisine. So, the next time you’re craving something cheesy, saucy, and utterly satisfying, give the wet burrito a try—it’s a game-changer.
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Chimichanga: Deep-fried burrito covered in cheese and sauce
A chimichanga is a culinary masterpiece that transforms the humble burrito into a decadent, deep-fried delight. Originating in the American Southwest, this dish takes a stuffed burrito, typically filled with meat, beans, rice, and cheese, and immerses it in hot oil until the tortilla turns golden and crispy. The final touch? A generous drizzle of cheese and sauce, creating a gooey, savory exterior that contrasts perfectly with the crunchy shell. This dish is not just a meal—it’s an experience, blending textures and flavors in every bite.
To craft a chimichanga at home, start by preparing your burrito filling. Opt for a mix of seasoned ground beef or shredded chicken, refried beans, and cooked rice. Add a layer of shredded cheese (Monterey Jack or cheddar work well) to ensure a melty center. Roll the mixture tightly in a flour tortilla, tucking in the sides to prevent leakage during frying. Heat vegetable oil to 350°F (175°C) in a deep pan, then carefully lower the burrito into the oil. Fry for 3–4 minutes per side until evenly browned. Drain on a paper towel, then smother with queso sauce or shredded cheese and a dollop of salsa or guacamole. Serve immediately to enjoy the crisp exterior and warm, cheesy interior.
What sets the chimichanga apart from other cheese-covered burritos is its deep-fried nature. While dishes like the wet burrito or burrito smothered in cheese sauce share similarities, the chimichanga’s crispy texture elevates it to a unique category. Its portability and self-contained nature make it ideal for on-the-go eating, though its richness demands moderation—one chimichanga typically clocks in at 600–800 calories, depending on fillings and toppings. Pair it with a lighter side, like a fresh salad, to balance the meal.
For those seeking a healthier twist, consider baking instead of frying. Preheat your oven to 400°F (200°C), brush the rolled burrito with oil, and bake for 20–25 minutes until crispy. While the texture won’t match the deep-fried version, it’s a worthy compromise for calorie-conscious diners. Regardless of preparation, the chimichanga remains a testament to the magic of combining simple ingredients into something extraordinary. Its popularity in Tex-Mex cuisine is no accident—it’s a dish that satisfies cravings for comfort, crunch, and cheese in one unforgettable package.
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Burrito Suizo: Topped with melted cheese and Swiss-style cream sauce
A search for "what is a stuffed burrito covered with cheese called" reveals a variety of names, from wet burrito to burrito con queso, but one standout variation is the Burrito Suizo. This dish distinguishes itself by combining the heartiness of a traditional burrito with the indulgent richness of melted cheese and a Swiss-style cream sauce. Unlike its counterparts, the Burrito Suizo elevates the experience with a creamy, savory topping that complements the stuffed interior, creating a harmonious blend of textures and flavors.
To craft a Burrito Suizo, start by preparing a standard burrito with your choice of fillings—beans, rice, meat, or vegetables. The key lies in the topping: a generous layer of shredded cheese (Monterey Jack or Oaxaca works well) melted to perfection, followed by a drizzle of Swiss-style cream sauce. This sauce, typically made with heavy cream, garlic, and a hint of nutmeg, adds a velvety smoothness that contrasts the burrito’s hearty interior. Pro tip: warm the cream sauce separately to avoid sogginess and pour it just before serving for optimal texture.
What sets the Burrito Suizo apart is its balance of flavors. The cream sauce’s subtle sweetness and richness temper the boldness of the fillings, while the melted cheese acts as a unifying element. For a lighter version, reduce the cream sauce’s fat content by substituting half-and-half or adding a splash of chicken broth. Pair it with a side of fresh salsa or a crisp green salad to cut through the richness and add freshness to the meal.
Comparatively, while a wet burrito often relies on a red or green chili sauce, the Burrito Suizo’s Swiss-style cream sauce offers a unique, indulgent twist. It’s a dish that appeals to those seeking comfort food with a refined edge. Whether enjoyed as a hearty lunch or a satisfying dinner, the Burrito Suizo proves that sometimes, the best innovations in cuisine come from unexpected combinations.
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Burrito Con Queso: Simply a burrito smothered in melted cheese
A quick search reveals that a burrito covered in cheese goes by several names, but one that stands out for its simplicity and authenticity is Burrito Con Queso. This dish is exactly what it sounds like: a stuffed burrito smothered in melted cheese. It’s a straightforward yet indulgent twist on the classic burrito, elevating it from a handheld meal to a comforting, saucy dish. The key lies in the cheese—its type, texture, and application—which transforms the burrito into something richer and more satisfying.
To create a Burrito Con Queso, start with a well-stuffed burrito. The filling can vary, but traditional options include seasoned meat, beans, rice, and vegetables. The burrito should be tightly wrapped to ensure it holds together when covered in cheese. Once assembled, place the burrito in a baking dish or skillet and generously pour shredded cheese over the top. Popular choices include Monterey Jack, cheddar, or Oaxaca cheese, as they melt smoothly and add a creamy texture. Bake or broil until the cheese is bubbly and slightly browned, creating a crispy, golden crust. For added flavor, sprinkle chili powder or fresh cilantro on top before serving.
What sets Burrito Con Queso apart is its versatility. It can be served as a main course or a hearty side, and it pairs well with toppings like guacamole, sour cream, or salsa. For a lighter version, use low-fat cheese or opt for a smaller burrito. Conversely, for a more decadent experience, add a layer of queso sauce or chili con carne beneath the cheese. This dish is particularly popular in Tex-Mex cuisine, where the emphasis is on bold flavors and generous portions.
From a practical standpoint, Burrito Con Queso is an excellent option for feeding a crowd or meal prepping. The burritos can be assembled ahead of time and refrigerated, then topped with cheese and baked just before serving. For best results, ensure the burrito is warmed through before adding the cheese to prevent a soggy texture. Leftovers can be reheated in the oven or air fryer to maintain the cheese’s crispness.
In essence, Burrito Con Queso is a celebration of simplicity and indulgence. It takes the familiar comfort of a burrito and amplifies it with a blanket of melted cheese, creating a dish that’s both satisfying and easy to customize. Whether you’re a cheese enthusiast or just looking for a hearty meal, this dish delivers on flavor and texture, proving that sometimes the best recipes are the simplest ones.
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Frequently asked questions
A stuffed burrito covered with cheese is often called a wet burrito or smothered burrito.
No, a wet burrito differs from a regular burrito because it is covered in a sauce, typically red enchilada sauce or chili con carne, and topped with melted cheese.
Common fillings include seasoned meat (beef, chicken, or pork), beans, rice, cheese, and vegetables like peppers or onions.
Yes, variations exist, such as the burrito mojado in Mexican cuisine or the chimichanga (a deep-fried version), though the latter is not typically smothered in sauce.
