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.
Leftover Recipe | 15 Minute Meal | Vegetarian Modifications
*This post contains compensated links. Find more info in my DISCLAIMER. As an Amazon Associate, I earn from qualifying purchases.
Ways To Use Leftover Chili
When we make chili we make a lot of it. It’s why we often use an Instant Pot, a crockpot or a large stock pot. We normally eat the chili for a few days after making it and then freeze some for easy lunches in the months ahead.
But, there are a lot of ways to serve chili that don’t involve slopping it into a bowl over rice, or Fritos, or spaghetti – all ways Americans often eat chili.
This chili cheese burrito recipe is just one of the ways we’ve come up with to eat leftover chili, but also to stretch a small amount of chili into a full meal or large snack. Check out one of our other recipes, for Chili Stuffed Peppers made with leftover chili.
Ingredients For Chili Cheese Burritos
I love recipes with a short list of ingredients, and when trying to use leftover chili, the list is short. For these burritos, this is all you need:
- leftover chili: with meat or meat and beans
- cooked white rice: cooked fresh, leftover, or even boil in a bag
- 4 large store-bought tortillas
- Shredded Mexican cheese, cheddar cheese, Monterrey Jack cheese, etc.
Then, you can add any type of garnish you would use to serve chili, tacos, nachos, or burritos. We normally add sour cream, some sliced jalapeños, and salsa.
Don’t have any leftover chili? Check out our favorite chili recipes here:
Instant Pot Chili With Dried Beans And Beef – This is the chili used for this burrit recipe
How To Make Chili Cheese Burritos With Leftover Chili
It’s best to take the chili out of the fridge ahead of time to get to room temperature. This helps to speed up the cooking process, but is not necessary.
The hardest part of this otherwise easy chili burrito recipe is just assembling the burritos.
Assembling The Chili Burritos
Place the two tortillas on a flat surface, like a wooden cutting board. Add a 1/2 cup of cheese and 1/4 cup of rice to each burrito. Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla, on top of the rice and cheese.
Fold the burrito one side at a time, long side, short side, short side, long side. You can use a finger and warm water to seal the seams of the burrito or simply place them seam-side down on a plate or the cutting board as you prepare the remaining burritos.
Cooking The Chili Burritos
Heat a non-stick skillet over medium-high heat. If using a non-stick skillet, there is no reason to use a spray or oil. You can also use a cast-iron skillet or stovetop griddle.
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. The tops of the burritos will be a little brown and a little crunchy.
Remove them to a cutting board and cut them in half with a sharp kitchen knife. Or serve them whole.
- 2 cups of leftover chili
- 1 cup of cooked white rice
- 4 store-bought tortillas
- 1 cup Mexican cheese
- 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.
Please see the notes and images above on how to assemble the burritos.
Amount Per Serving: Calories: 452Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 822mgCarbohydrates: 46gFiber: 2gSugar: 2gProtein: 21g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Modifications For Chili Cheese Burritos
To stretch the leftover chili even further saute some green or red pepper strips and sliced onions. Really, you can throw so many things into these burritos that you have on hand. Whatever vegetables you throw in, though, should be cooked ahead of time. Otherwise, they won’t have enough time to cook inside the burrito.
You can also use store-bought or leftover refried beans to add some creaminess to the chili burrito. Just spread it on the burrito first. Check out our Instant Pot Refried Beans Recipe, which makes about 10 servings and is perfect to freeze in small batches to use for Mexican-inspired recipes like this.
For a vegetarian modification, just use vegetarian chili made with beans and no meat. For a vegan modification, that’s a little harder. If you have a dairy-free cheese that you like, go ahead and use that. Or, add vegan refried beans to add some creaminess to the burrito.