Christine's Notes: Delicious!!! I cut the recipe down to just 1 since I was making it for myself for lunch. So yummy, and a great way to use left over chili!
?
Chili Cheese Burritos
Serves: 4
Source: culinaryhill.com
?
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
?
Instructions:
Lay a tortilla on a flat surface. Arrange about ? cup chili in the middle of the tortilla. Top with ? cup rice and ? 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.
?
