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!

Chili cheese burrito cut in half with tortilla chips, salsa and sour cream in a silver platter.

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 ½ 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 ½ cup of cooked rice, and ¼ 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.
A chili cheese burrito cut in half with tortilla chips, salsa and sour cream in a silver platter.

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.
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 363

Ingredients 

  • 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

Instructions 

  • Lay a tortilla on a flat surface. Arrange about ½ cup chili in the middle of the tortilla. Top with ½ cup rice and ¼ 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.

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: 363kcalCarbohydrates: 38gProtein: 17gFat: 17gSaturated Fat: 9gCholesterol: 51mgSodium: 851mgPotassium: 523mgFiber: 6gSugar: 2gVitamin A: 714IUVitamin C: 2mgCalcium: 272mgIron: 5mg
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Comments

  1. This was such a simple but brilliant idea! My two boys (ages 10 and 9) and I all liked this very much. Great way to use up leftovers for a quick weeknight dinner. Pinned!5 stars

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