Run for the Border Chili Cheese Burritos

READY IN: 13mins
Recipe by Redneck Epicurean

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.

Top Review by Southern Rose

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.

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.

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