Chili Cheese Burrito Recipe

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go. Grab your favorite hot sauce and let’s make some burritos!

Serve Chili Cheese Burritos with extra Chipotle Cilantro Lime Rice and Chipotle Corn Salsa for a Tex Mex feast on the fly. And don’t forget the Margaritas!

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
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This burrito recipe is an ingenious way to use up the last little bit of your favorite beef and bean chili. No more fighting for the last bowl!

These babies freeze beautifully and reheat in the microwave when you’re starving. Don’t head for the border—these are so much better.

Make a giant batch of Chili Cheese Burritos and freeze them for a month worth of thrifty dinners. Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re making—the recipe does the math for you, it’s that easy.

Chili Cheese Burrito ingredients:

What goes in a burrito? Almost anything, but here are some good ideas.

  • Chili. Beef and beans make the best burrito filling! This could be leftover chili, slow cooker chili, canned chili, even Wendy’s chili. No judgement; everyone has their own favorite.
  • Rice. Any kind of cooked rice—even brown rice! Got any leftover Mexican Rice? Good, you’ll need it.
  • Shredded cheddar cheese. Yes, please.
  • Cilantro. Optional, but delicious.
  • Salsa, sour cream, hot sauce, guacamole. For dressing up that gorgeous burrito as you see fit.
    Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.

How to make Chili Cheese Burritos:

First, take a look at the chili you’re working with.

Is it on the thicker side, or is it a little thin? If it’s very “wet” chili, place the chili over a mesh strainer in the sink to get rid of some of the broth and make the filling more suitable for burritos.

By the way, none of the ingredients have to be hot, or even warm, to assemble these burritos. You can roll them up cold and freeze them, otherwise you’ll be heating them in a skillet or panini press to make them hot and crispy.

  1. Place a 10-inch (or larger) tortilla on a clean work surface. Measure out about 1/2 cup of chili and place it smack in the center of the tortilla.
  2. Everything gets piled on top of that, so every bite is filled with chili, rice, and cheese. Don’t place the ingredients side by side; you won’t like it.
  3. Top the chili with about 1/2 cup of cooked rice, and 1/4 cup shredded cheese.
    Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
  4. Love cilantro? Sprinkle some in; if not, leave it out.
  5. To roll up the burrito, fold in two opposite sides of the tortilla, then fold the other sides to make a snug packet. This may take practice, but you’ll get the hang of it.
    Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
  6. Place the burritos seam side down on a plate. Once they’re all rolled up, you’re ready to heat them up.

How to cook Chili Cheese Burritos:

  1. Once all the burritos are assembled, cook them in a non-stick skillet treated with cooking spray or a little oil, over medium high heat.
  2. Cook the burritos on one side for 3 to 5 minutes, until golden brown. Then carefully flip over and continue to cook on the second side.
    Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
  3. You can also use a panini press to cook the burritos until heated through. The grill marks left by the panini maker are pretty impressive!

Freezing Chili Cheese Burritos:

When you’re planning on making your own after-school snacks, or even when you need ideas for cooking without a kitchen—for example, during a home remodel—a big batch of homemade frozen burritos comes in very, very handy.

Once you assemble the burritos, roll each one up in a square of waxed paper and slide into a large freezer bag or freezer container. If you have a family, make it fun and do it assembly-line style!

To reheat, pop a frozen burrito in the microwave, waxed paper and all, and cook on high for 3 minutes. Every microwave is a little different, so you may need more or less time depending on the size of your burrito, etc.

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.

Other Chili Cheese Burrito ideas:

Need a healthy burrito, asap?

  • Vegetarian chili burritos. All veggie chili is every bit as good in this easy burrito.
  • Fajita veggie burrito. Instead of rice, add some roasted vegetables or fajita veggies to the burrito and roll it up.
  • Turkey chili cheese burritos. Yep, even leftover turkey chili makes excellent burritos.
  • Chili cheese breakfast burritos. Add scrambled eggs to the burrito and look forward to mornings again.

Chili Cheese Burrito Recipe

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
Course Main Course
Cuisine American
Keyword burrito, chili
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 436kcal
  • 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.

Recipe Notes

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!

Nutrition

Calories: 436kcal

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  1. Victor Garcia

    Can u use an oven instead of a skillet.

    1. meggan

      Hi Victor, you could definitely use an oven to heat the burrito filling. I’d say 5 to 10 minutes in a 400-degree oven would do it. However, you won’t get the lovely brown marks as you would in a skillet (but that probably won’t ruin your day). I hope this is helpful! Thanks. -Meggan

  2. Kar

    I’m adding the rice… good idea! I’m adding Corn chips TOO…like a well known fast food place does!5 stars

  3. Ok so, I finally made it back to this post so I could comment on it. Seriously, I when I visit your page for a purpose, I end up side tracked and pinning half a dozen t hings before I get back to what I came for! LOL I love your blog! Anyway, I made a big batch of my chili for an upcoming blog post, and I always make a huge batch. I like turning the leftovers into different things like chili dogs, and now… my new most favorite way to use leftover chili… your Chili Cheese Burrito! OMG!! These are to die for! I’m going to have to do a little bragging when my chili post goes live. People should not miss this. Everyone needs this burrito in their life! Thanks for sharing this recipe. I love it!5 stars

  4. These look amazing! What a great idea to use up leftover chilli…although i’m tempted right now to make chilli just so that I can make these! ;)

  5. OMG these look so good and I love that they’re freezer friendly! My husband LOVES Chili Cheese ANYTHING so I have to try these! :)

  6. Perfect use of leftover chili and pure comfort food for Game Day!

  7. This is a really easy sell, Meggan. It’s a perfect way to use up that huge pot of chili. I suppose the resulting burritos could be frozen, too? 5 stars

  8. I saw the words, ‘Chili Cheese Burrito’ and I knew I had to pop over. This looks incredibly delicoius and perfect for ‘the big game’ coming up! 

  9. Dave

    Love this idea. I’m making your chili for this one. I think a burrito or a taco are just as versatile as pizza and are the second most perfect foods for breakfast, lunch and dinner!5 stars

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