What dairy works best in a breakfast burrito?

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I have been going through options — cheddar, crema, queso fresco, cream cheese — and cannot settle on what actually works best. They each seem to serve different functions. Is there a standard combination or does it depend on the style of breakfast burrito? Also: does it go inside or on top, or both?

Q

QuesoQueen

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For a classic breakfast burrito: sharp cheddar melted in while everything is hot (it does the richness and melt), queso fresco crumbled and added at the very end for freshness and a clean dairy note, crema served on the side for dipping rather than inside. The cheddar handles the melt function; the queso fresco handles the fresh cheese function. They are doing different things.

F

fresh_cheese_only

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Regional note: in some Northern Mexican and Texas border styles the only dairy that goes in is a thin layer of crema, no melted cheese at all. The eggs and potato are the main event and the crema is just a moisture element. Both are valid — just different traditions.

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