Chili Cheese Burrito
If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you’re done! Chili Cheese Burritos are freezer-friendly, too!
So here’s the most exciting thing to happen to a tortilla since since the tortilla press.
But really, shouldn’t we have been doing this all along? Chili is full of meat and beans. Burritos are full of meat and beans. As my high school English teacher would say: Bingo Bango Bongo.
This all happened because last week I made the easiest chili ever. Shredded beef falling apart in a sea of tomatoes, vegetables, beans, and spices. I also had leftover tortillas from making WAY too many of these.
So yes, this almost-too-obvious burrito situation happened and I’m not the least bit sorry about it.
Keeping things simple yet practical, I set my chili over a strainer to drain out the excess liquid. This step is optional and depends somewhat on your preferences and how thick your chili is.
The most important piece of advice I have for you here is about how to add ingredients to a tortilla to make a burrito.
Pile them on top of one another.
Maybe you already knew this, but in the past I have made the mistake of laying the ingredients side by side, and that’s really just a subpar way to accomplish the task. You’ll end up with bites that are missing half your ingredients. Totally lame.
I also suggest throwing the burrito on a skillet for a bit to add some lovely grill marks. It looks better and it tastes better.
Chili Cheese Burrito
- 2 cups leftover chili
- 4 (10-inch) flour tortillas ("burrito" size)
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- finely chopped cilantro optional
- salsa and sour cream for serving, optional
- 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.
Optional:Set the chili in a fine-mesh strainer over a bowl for 10 to 15 minutes, pressing down lightly with the back of the spoon, to remove excess liquid.
This recipe doubles easily!