Chili Cheese Burrito
This Chili Cheese Burrito is a quick, customizable delight! Packed with chili, cheese, and rice, it’s perfect for lunch or dinner.
Servings: 4 servings
Ingredients
Ingredients
- 2 cups leftover chili
- 4 10-inch flour tortillas burrito size
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 Minced fresh cilantro optional, for garnish
- 1 Salsa and sour cream optional, for serving
Instructions
Instructions
- Heat the leftover chili in a small saucepan over medium heat, stirring occasionally until warmed through.
- If you haven’t already cooked your rice, do it now and fluff it with a fork once cooked.
- Lay out your tortillas and layer the rice, warmed chili, and shredded cheese in the center of each.
- Fold in the sides and roll the tortillas tightly from the bottom to the top.
- In a skillet, add oil and place the burritos seam-side down. Cook for 3-4 minutes until golden brown, then flip and cook until the cheese melts.
- Remove from skillet, let cool, and garnish with cilantro. Serve with salsa and sour cream.
Equipment
- Large Skillet
- Spatula
- Measuring Cups
- Small Saucepan
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, wrap each burrito in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheat thawed burritos in the oven or microwave for best results.