Start by charring your jalapenos all over until completely blackened. Then add to a bowl, cover with plastic wrap and let steam for 10 minutes. Then, using a paper towel, wipe all the charred skin. Cut off the stems and add to a blender along with garlic and lime juice. Blend until as smooth as possible. To a bowl, add sour cream and mayo. Then add your jalapeno mixture. Season to taste with salt and mix well. Set aside.
For the cheese sauce: In a small pot over medium heat, add your butter and once melted, add your flour. While constantly stirring, cook for one minute. Then add your milk and cook until thickened. Lower the heat, and add your cheddar cheese. Once melted, add your paprika, salt and pepper. Keep warm.
For the steak: Season your ribeye with salt and pepper on both sides. Then, in a cast iron over medium high heat, add oil. Once the pan is hot, add your oil and your steak. Press firmly into the pan and cook for about 2 minutes. Then flip and add your butter, rosemary, thyme and garlic. Once the butter is foaming, baste the steak until the steak is cook to medium rare. Remove from pan and let rest for at least 10 minutes.
For the scrambled eggs: Crack your eggs into a bowl and mix well. Preheat your pan over medium heat. Once hot, add your butter and then your eggs. Cook, while constantly mixing using a silicon spatula. Season to taste with salt and pepper.
To assemble: On a warm flour tortilla, add some of your scrambled eggs, some of your cubed steak, some of your cheese sauce and some jalapeno crema. Roll your burrito and toast in a pan with oil. Enjoy!
