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!
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.
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.
- 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.
- 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.
- Top the chili with about 1/2 cup of cooked rice, and 1/4 cup shredded cheese.
- Love cilantro? Sprinkle some in; if not, leave it out.
- 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.
- 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:
- 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.
- 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.
- 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.
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
- 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.