Make the chipotle sauce

• Add the mayonnaise, chipotle peppers in adobo, adobo sauce, chili powder, sugar, salt, garlic powder, onion powder and paprika to a blender.
• Blend until smooth and creamy.
• Refrigerate until needed.

Cook the seasoned rice

• Rinse the rice until the water runs mostly clear.
• Put the rice, water, tomato chicken bouillon, oil, garlic powder, onion powder and paprika in the rice cooker and stir.
• Cook on the white rice setting, then fluff before serving.

Slice and season the steak

• Cut the top sirloin into strips about 2 inches wide, then slice into thin fajita-size pieces against the grain.
• Toss the steak with the salt, brown sugar, beef bouillon, cocoa powder, onion powder, garlic powder, paprika and cornstarch.

Sear the steak

• Heat a little oil in a skillet over medium-high heat.
• Sear the seasoned steak quickly until browned.

Simmer in the sauce

• Whisk the water, beef bouillon, brown sugar, onion powder, garlic powder, cocoa powder and cornstarch together.
• Pour over the steak and simmer gently until cooked through and lightly thickened, adding water if needed.

Assemble the burritos

• Warm a tortilla so it is flexible, then layer on the seasoned rice, steak, nacho cheese, chipotle sauce, tortilla strips and sour cream.
• Fold the sides in and roll tightly.

Toast the seam side

• Heat a skillet and place the burrito seam-side down.
• Toast until sealed and golden.

Build the grilled cheese crust

• Remove the burrito and line the skillet with parchment paper.
• Sprinkle the shredded Mexican blend cheese into the skillet and place the burrito on top, untoasted side down.
• Cook over medium-low until the cheese melts and turns golden.

Cool and serve

• Lift the burrito out with the parchment paper, wrap it up and let it cool slightly so the cheese sets on the outside.