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.
- 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).
- Stir in the cheese and microwave for 30 seconds, being careful not to overcook the chili.
- 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).
- Wrap in Waxed paper and place in zip-top bags if freezing.
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.
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
Quick & easy lunch that hit the spot! We always have tortillas on hand, so will remember this one! Thank you, sweet girl!