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.
Servings 4 servings
- 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!
Calories: 363kcal | Carbohydrates: 38g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 851mg | Potassium: 523mg | Fiber: 6g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 5mg