CHILI CHEESE BURRITO

ByElina

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with salsa and sour cream if desired.

source:culinaryhill.

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