Grilled Cheese Burrito

To make the Spanish rice, heat oil in a large skillet over medium-high heat. Add the rice and whole serrano pepper, and fry for about 5 minutes, stirring occasionally, until the rice is golden brown.

Stir in the tomato paste until the rice is coated. Pour in the water, then add the chicken bouillon, tomato bouillon, onion powder, garlic powder, ground cumin, and salt. Stir to combine.

Bring the mixture to a full simmer. Once simmering, reduce the heat to the lowest setting, cover the skillet, and let it cook for 20 minutes, or until all the water has been absorbed.

Once cooked, fluff the rice with a fork and set aside.

To make the taco meat, add the ground beef, diced onion, tomato paste, and taco seasonings to another large skillet over medium-high heat.

Break up the meat with a spoon and cook for about 7 minutes until it's fully browned. Drain off the excess grease, leaving about 2 tablespoons in the pan.

Sprinkle the all-purpose flour over the meat and stir to combine. Pour in the water and cook for another 2 minutes until the sauce has thickened. Set aside.

To make the chipotle sauce, combine sour cream, mayonnaise, chipotle peppers, pickled jalapeño juice, cumin, onion powder, garlic powder, chipotle powder, and salt in a blender. Blend until completely smooth.

To assemble the burritos, lay a large flour tortilla on a flat surface. In the center, layer shredded Mexican cheese, crushed spicy corn chips, a scoop of Spanish rice, a scoop of taco meat, a drizzle of nacho cheese, a drizzle of chipotle sauce, and a dollop of sour cream.

Fold in the sides of the tortilla, then tightly roll it up to form a burrito.

Heat a comal or large non-stick griddle over medium heat. Place a pile of the shredded Oaxaca and cheddar cheese directly onto the hot surface.

Immediately place the burrito, seam-side down, on top of the melting cheese. Press down gently and cook until the cheese is melted, crispy, and adhered to the tortilla. The burrito is ready when it's golden brown and sealed.