Chili Cheese Burrito

• Produce

  • 1 Cilantro

• Canned Goods

  • 2 cups Chili

• Pasta & Grains

  • 2 cups Rice, cooked

• Bread & Baked Goods

  • 4 (10 inch flour tortillas

• Dairy

  • 1 cup Cheddar cheese
  • 1 Salsa and sour cream

Found on culinaryhill.com

Description

Ingredients

• 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

Directions

• 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. 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.