CHILI CHEESE BURRITOS
I like to make a big pot of chili up and freeze it in meal-sized portions for later. We don't always like to eat chili plain, so I doctored up some chili and made burritos for a quick dinner. It's easy and doesn't require all the fresh ingredients that tacos would. If your chili is pretty soupy, you might have to cook it down a little longer than called for in the recipe. You can heat your tortillas in the oven if you wrap them in tinfoil, but the microwave is just so much easier, in my opinion.
Provided by Mommy2two
Categories Beans
Time 30m
Yield 10 burritos, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
- Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
- Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
- Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
- Serve with chips and salsa or green salad.
CHILI-CHEESE BURRITOS
If you have made the Chicken Chili ahead (recipe#17543), this makes for a quick meal. You may also use canned chili if you want
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 F degrees.
- Grease 15 X 10 X 1 in.
- jelly roll pan.
- Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
- Top tortilla with 3/4 cup chicken chili.
- Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
- Transfer burrito, seam side down to prepared jelly roll pan.
- Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
- Let burritos cool slightly.
- Serve with sour cream and salsa on the side.
CHILI CHEESE FRITO BURRITOS
Make and share this Chili Cheese Frito Burritos recipe from Food.com.
Provided by PeachPie24
Categories Cheese
Time 15m
Yield 8 Burittos, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Heat chili and then add desired amount of cheese and onions.
- Stir until cheese is melted.
- scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
- Bake for approximately 10 minutes.
Nutrition Facts : Calories 676.6, Fat 37.2, SaturatedFat 13.7, Cholesterol 54.5, Sodium 1625.2, Carbohydrate 66.4, Fiber 8.5, Sugar 2.6, Protein 23
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.
CHILI CHEESE OMELETTE BURRITOS
My 13 year old son made up this breakfast, combining two of his favorites - breakfast burritos and chili cheese omelettes!
Provided by Charmie777
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
- Heat nonstick skillet over medium high heat. Add butter to pan.
- When butter is melted, add beaten eggs and scramble.
- When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
- To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
- Tuck in both sides of tortilla, and roll up, burrito style.
- Serve immediately.
Nutrition Facts : Calories 477.9, Fat 28.1, SaturatedFat 13.1, Cholesterol 373.7, Sodium 1153, Carbohydrate 31.6, Fiber 6.6, Sugar 3, Protein 26.3
TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!
For those of you who live in a place where Taco Bell does not sell their classic Chilito (and judging from Net, this includes alot of places), you can simply make them at home! This recipe is something I developed through trial and error. It is VERY close to the taste of the original. It also has that perfect "chilito" texture. Enjoy!! Important Note: The hot sauce called for in the recipe is Taco Bell's Hot or Mild Sauce (DO NOT USE the Fire sauce) You can make your own Taco Bell Hot Sauce: http://www.recipezaar.com/Taco-Bell-Hot-Sauce-45527
Provided by 856969
Categories Lunch/Snacks
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
- Place hamburger back onto heat and add flour and mix until it is thick.
- Add the beans and heat through.
- Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
- Add the cheese, enough to make a big gooey mess, under medium heat.
- Taste, and you might need to add a little more sauce.
- Now here is the trick for that 'chilito' texture:.
- Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
- Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
- :.
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Ratings 7Category Main CourseCuisine AmericanTotal Time 30 mins
- 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.
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- In a large skillet over medium-high heat, brown and crumble the ground beef with the onion until the beef is no longer pink.
- To the skillet, add the tomato paste, vinegar, chili powder, salt, garlic powder, cayenne pepper, jalapeño, and 2¼ cups water. Bring to a boil over medium-high heat and cook until the liquid is reduced by half, about 8-10 minutes. Carefully stir in the refried beans and continue to cook, stirring frequently, for 4 minutes.
- In a small bowl, add the cornstarch with ¼ cup of cold water and mix well. Immediately pour into the skillet with the beef mixture and stir until the mixture becomes thick.
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