CHEESY LEFTOVER CHILI BURRITOS
Steps:
- In a mixing bowl, add taco seasoning to chili and stir to combine.
- Spoon 1/4 cup of chili onto each tortilla. Fold two opposite sides in about 1/2" then fold the other two side in as tightly as possible to form each chili-stuffed tortilla into a burrito.
- Sprinkle chili burritos with shredded cheddar cheese and microwave for 1-1:30 minute.*
- Top burritos with hot sauce to taste (I love Frank's!).
Nutrition Facts : ServingSize 1 burrito, Calories 234 kcal, Carbohydrate 31 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 874 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 5 g
EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI
These easy chili cheese burritos are made with leftover chili. They take minutes to prepare and only 10 minutes to heat. And, they make a perfect mid-week meal, hearty lunch, or even after-school snack.
Provided by Amber Hoffman
Categories Main Courses
Time 20m
Number Of Ingredients 4
Steps:
- Place the two tortillas on a flat surface, like a wooden cutting board.
- Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
- Top with ¼ cup rice and ½ cup of Mexican cheese.
- Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
- Heat a non-stick skillet over medium-high heat.
- Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
- Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
- The burritos are ready when they are warm and are just starting to brown.
- Repeat with the remaining two burritos.
Nutrition Facts : Calories 452 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHILI PIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
- For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
NEW MEXICO GREEN CHILE BREAKFAST BURRITOS
Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.
Provided by The Jazz Chef
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
- Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
- Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
- Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
- Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
- Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
- Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g
CHILI CHEESE BURRITO
Time 35m
Number Of Ingredients 11
Steps:
- In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
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