In a large frying pan, add ground beef, onions, jalapeno, and all the seasonings for the meat mixture.

Cook over medium heat until meat is no longer pink and onions and peppers are tender.

Drain any excess grease, if needed.

Wash and dry the peppers.

Using tongs, roast the poblano over a medium flame until the skin is charred and blistered.

Place in a sealable baggie or place in a bowl and cover with plastic wrap.

Let steam for 10 minutes, then remove the skin of both peppers.

Cut the stems off of the peppers, remove seeds, and place into a vitamix or blender.

Add diced onions, enchilada sauce, heavy cream, and red pepper flakes into the vitamix and blend until creamy.

Heat each tortilla on a pan or over the open flame until heated.

Place on a clean surface or a plate and add a layer of cheese.

Next, add a couple spoonfuls of meat mixture.

Add a tablespoon of poblano sauce over the meat mixture followed by more cheese.

Roll the tortilla up by folding in the sides first then take the end closest to you and fold over the mixture.

Tuck in the edges if needed, and roll into a burrito.

Set aside until all the tortillas are filled.

In a frying pan or skillet, heat oil over medium heat.

Place two burritos into the hot oil and cook until golden on both sides.

Remove with tongs and place on a plate lined with paper towels to absorb any excess oil.

Serve with your favorite toppings like, sour cream, salsa, more cheese, diced avocado, cilantro, and more poblano sauce.