Chili Cheese Burrito
Leftover chili and cooked rice are wrapped in flour tortillas with shredded cheddar, then toasted in a skillet and served with salsa and sour cream if desired.
Servings: 4 servings
Ingredients
Ingredients
- 2 cupsleftover chili see note 1
- 4 10-inchflour tortillas("burrito" size)
- 2 cupscooked rice see note 2
- 1 cupshredded cheddar cheese
- minced fresh cilantrooptional
- salsa and sour creamfor serving optional
Instructions
Instructions
- Lay one 10-inch tortilla flat on a clean surface. Spoon 1/2 cup leftover chili into the center of the tortilla, top with 1/2 cup cooked rice and 1/4 cup shredded cheddar cheese, and sprinkle with minced fresh cilantro if using.
- Fold the left and right edges of the tortilla about 1 inch over the filling, then fold the bottom edge up over the filling and roll away from you until the burrito is sealed. Place seam-side down on a plate. Repeat steps 1–2 with the remaining tortillas and filling.
- Preheat a nonstick skillet over medium-high heat until hot (about 1–2 minutes). Lightly coat the skillet with nonstick spray if desired.
- Place the filled burritos seam-side down in the skillet without crowding (work in batches if necessary). Cook until the bottom is golden brown, 3 to 5 minutes.
- Carefully flip each burrito and cook the second side until golden brown and the cheese has melted, 3 to 5 minutes more.
- Remove burritos from the skillet and serve hot with salsa and sour cream, if desired.
Equipment
- nonstick skillet
Notes
Chili:If your chili is super watery, set it in a fine-mesh strainer over a bowl for 10 minutes, pressing down lightly with the back of a spoon, to remove excess liquid.
Rice: Any kind of leftover rice works. I always keeps bag ofBaked Ricein the freezer at all times, but you can usecooked brown rice, leftoverMexican Rice, or evencooked quinoa.
Rice: Any kind of leftover rice works. I always keeps bag ofBaked Ricein the freezer at all times, but you can usecooked brown rice, leftoverMexican Rice, or evencooked quinoa.