Run for the Border Chili Cheese Burritos

Total Time
13mins
Prep 10 mins
Cook 3 mins

While in college (ah, the days of poor-man's food), I became addicted to chili cheese burritos because I don't do refried beans and I cannot eat chili dogs. (My digestive system and the all-American hotdog do not get along.) Buns went bad and molded in my dorm room, so tortillas were the next best thing (especially since I could make soft tacos out of them too). Very inexpensive and, honestly, they taste the same as that "border" restaurant.

Ingredients Nutrition

Directions

  1. In a microwave-safe bowl, empty the chili and cover the bowl with a paper towel. Microwave on 50% power, stirring every 30 seconds until hot (this may take a minute or two, depending on your microwave).
  2. Stir in the cheese and microwave for 30 seconds, being careful not to overcook the chili.
  3. Heat the tortillas (one at a time). Place a small amount of the chili-cheese mixture in the tortilla and roll, tucking the bottom in but leaving the top edge open. This will allow steam to escape when reheating (for you oamc people).
  4. Wrap in Waxed paper and place in zip-top bags if freezing.
Most Helpful

5 5

I loved these at the "border" restaurant, but ours quit serving them years ago. I made my own recipe for this with homemade chili. I love it. I am glad you posted a recipe for this.

5 5

i love the "border" chili cheese burritos and often do these, with leftover homemade chili or a caned one.....and always put sour cream it is nice to see a recipe out here for it

5 5

Quick & easy lunch that hit the spot! We always have tortillas on hand, so will remember this one! Thank you, sweet girl!