CHILI CHEESE BURRITOS
Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
Provided by Meggan Hill
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
- Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
- Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
- Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 38 g, Protein 17 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 851 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
CHILI CHEESE BURRITOS
Chili Cheese Burritos are a quick and easy dinner that comes together effortlessly. Savory chili tucked in a tortilla wrapper and topped with your favorite goodies makes for a dinner you'll want on repeat.
Provided by Jessica Fisher
Categories Main Course Snack
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot, cook the beef and onion until the beef is no longer pink and the onions have started to go clear. Add the beans, tomato sauce, and chili seasoning mix. Simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper.
- Warm the tortillas until they are soft and pliable. Divide the meat mixture among the tortillas. Sprinkle with cheese. Add your choice of additional toppings.
- Roll up and serve.
Nutrition Facts : Calories 507 kcal, Carbohydrate 50 g, Protein 26 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 1109 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
CHILI-CHEESE BURRITOS
If you have made the Chicken Chili ahead (recipe#17543), this makes for a quick meal. You may also use canned chili if you want
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 F degrees.
- Grease 15 X 10 X 1 in.
- jelly roll pan.
- Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
- Top tortilla with 3/4 cup chicken chili.
- Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
- Transfer burrito, seam side down to prepared jelly roll pan.
- Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
- Let burritos cool slightly.
- Serve with sour cream and salsa on the side.
CHILI CHEESE BURRITOS
I like to make a big pot of chili up and freeze it in meal-sized portions for later. We don't always like to eat chili plain, so I doctored up some chili and made burritos for a quick dinner. It's easy and doesn't require all the fresh ingredients that tacos would. If your chili is pretty soupy, you might have to cook it down a little longer than called for in the recipe. You can heat your tortillas in the oven if you wrap them in tinfoil, but the microwave is just so much easier, in my opinion.
Provided by Mommy2two
Categories Beans
Time 30m
Yield 10 burritos, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
- Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
- Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
- Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
- Serve with chips and salsa or green salad.
FRITO'S CHILI CHEESE WRAP, SONIC COPYCAT
Got this recipe from the copykat site. Chili and Fritos go together so well. You can put these together easily at home, no need to get dressed and make a mess in your car for these.
Provided by TishT
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell.
- Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste.
- Fold one side of shell halfway on top of chili.
- Fold each side over each other.
- The bottom should be tucked in and filling will be seen from the top of wrapped shell.
- Pop into the micro wave 15- 20 seconds.
- Serve immediately and enjoy.
Nutrition Facts : Calories 488.2, Fat 22.2, SaturatedFat 10.5, Cholesterol 52.7, Sodium 1329.5, Carbohydrate 53.4, Fiber 8.3, Sugar 3.5, Protein 20.7
CHILI CHEESE OMELETTE BURRITOS
My 13 year old son made up this breakfast, combining two of his favorites - breakfast burritos and chili cheese omelettes!
Provided by Charmie777
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
- Heat nonstick skillet over medium high heat. Add butter to pan.
- When butter is melted, add beaten eggs and scramble.
- When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
- To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
- Tuck in both sides of tortilla, and roll up, burrito style.
- Serve immediately.
Nutrition Facts : Calories 477.9, Fat 28.1, SaturatedFat 13.1, Cholesterol 373.7, Sodium 1153, Carbohydrate 31.6, Fiber 6.6, Sugar 3, Protein 26.3
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