Chili Cheese Burritos

Chili Cheese Burritos make the quick meal option or ultimate midnight snack. Roll up leftover chili, rice, and cheese in a giant flour tortilla, then brown in a skillet. Devour immediately for freeze for later!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1 burrito each)

Calories 363kcal

Author Meggan Hill

Ingredients

2 cups leftover chili (see note 1)
4 (10-inch) flour tortillas ("burrito" size)
2 cups cooked rice (see note 2)
1 cup shredded cheddar cheese
minced fresh cilantro optional
salsa and sour cream for serving, optional

US Customary - Metric

Instructions

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.

Notes

Chili: If your chili is super watery, set it in a fine-mesh strainer over a bowl for 10 minutes, pressing down lightly with the back of a spoon, to remove excess liquid.
Rice: Any kind of leftover rice works. I always keeps bag of Baked Rice in the freezer at all times, but you can use cooked brown rice, leftover Mexican Rice, or even cooked quinoa.

Nutrition