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Rio Grande Beef Burritos With Creamed Peppers

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“These fajita-filled burritos are covered with a creamy and slightly spicy chile sauce. From a January 1987 issue of Bon Appetit in its "The Weekday Cook" section. The recipe can be doubled or tripled easily.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Grease 9-inch square baking pan.
  3. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice; let stand while preparing peppers.
  4. Heat 1 tablespoon oil in medium skillet over medium-high heat.
  5. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
  6. Add chiles and peppers and stir until until heated through.
  7. Add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute.
  8. Add oregano and season with salt and pepper.
  9. Heat 1 tablespoon oil in large skillet over high heat.
  10. Season steak with salt and pepper and cook until brown, about 1 1/2 minutes per side for very rare.
  11. Transfer meat to work surface and halve across width, then cut against grain into thin slices.
  12. Hold tortillas over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
  13. Place on work surface and spoon 1/4 cup pepper mixture down center.
  14. Top with 1/4 of meat and roll up tortilla, enclosing filling.
  15. Arrange in baking pan, seam side down.
  16. Repeat with remaining tortillas, 3/4 cup pepper mixture and meat.
  17. Spoon remaining pepper mixture over tortillas and sprinkle with 1/2 cup cheese.
  18. (Can be assembled 2 hours ahead. Cover with foil and refrigerate.).
  19. Bake uncovered (covered if burritos were refrigerated) until cheese melts and burritos are warmed through, about 10 minutes.

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