Start your grill to direct high heat at about 500f (skip if using your broiler and oven)

Cook your rice according to directions.

Grill the green onions just enough to get a slight browning on them (about 1 min a side). Fire roast or broil your peppers until blackened on all sides. The fire roasting brings out the best of the veggies.

Don't be afraid that they are "too charred". That makes them easier to peel and won't affect the final flavor. This one wasn't done enough yet, just to give you an idea.

Place the peppers in a plastic zip top bag, they'll steam on their own for 5 minutes.

Cut the ends off each pepper and slice down the length of one side to open them up. Remove the seeds from the inside. Flip and lightly scrap the charred skin off with the sharp edge of a knife.

Dice the green onions.

As soon as the rice is finished, stir in the green onions, red bell pepper, and cubanelle/poblano pepper (reserve the cherry pepper for the cheese sauce). Stir in 1 cup of the cheese and the serrano pepper.

Taste the rice mixture for seasoning and add salt and pepper as needed.

Repeat for each tortilla:

Spread about 3 Tbsp of refried beans on the tortilla. Top with 1/2 cup of the rice mixture. Sprinkle more cheese and 3 Tbsp of salsa on top. Roll up burrito style and place seam side down in a casserole dish. (Click here for a photo tutorial of how I fold mine.) Top with a few sprinkles of more shredded cheese.

Place the dish in your oven preheated to 350f (or in our case, a grill set up at 350f for indirect heat) and cook for 25 minutes.

Cut the queso cheese into 1/2" cubes and put into a small sauce pan. Add the milk, cilantro, and diced cherry pepper and warm until melted over medium/low heat.

Serve the burritos with the sauce poured over the top or on the side.