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February 22, 2021

Chili Burritos

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Grilled Chili Burritos collage with queso

Chili Burritos make the best meal out of leftover chili. We are using taco size tortillas to make mini chili burritos dipped into the easiest queso! A fantastic appetizer or main dish to try this week.

Turn your leftover chili into a whole new dinner made on the grill. Chili just gets better after a day or two and when wrapped in flour tortillas that are grilled until crispy, it’s an absolutely amazing thing you’ve ever tasted. 

Chili Burrito dipping into queso with text overlay

Ingredients for Chili Burritos:

  • Soft Taco Size Flour Tortillas ~ The perfect size for mini burritos. Of course burrito sized- tortillas will also work, just fill with more chili.

bowl of leftover chili with a small measuring cup

  • Leftover Chili ~ We used our leftover smoked chili that we cooked using the “over the top” method. Check it out if you love a hearty chili with lots of smoke flavor.

For the Queso:

velveeta cheese box with can of RoTel Tomatoes

  • Velveeta ~ Makes the absolute easiest queso or cheese dip as we call it. Use a good cheddar if you prefer. 
  • RoTel Tomatoes & Green Chilis ~ Hot or mild, your choice. Salsa is a good substitute if you don’t have RoTel.

Platter of mini burritos with bowl of queso in center

How to Grill Chili Burritos:

  • Prepare a grill fire to about 350°. We added a few pecan chunks for smoke flavor.

flour tortilla topped with chili

  • Spoon about 2 tablespoons of chili into the center of each tortilla. Cold chili is going to be easier to roll up than warmed chili. The chili will get hot as the burritos cook on the grill.

rolling up chili filled flour tortilla for burritos

  • Roll up the tortilla. 

Folding ends for mini burritos with flour tortillas

  • Fold in the ends. 

Mini Burritos secured with toothpicks on a sheet pan

  • Secure seam with a toothpick and place on a sheet pan. 
  • Repeat with remaining ingredients.

mini burritos on a grill

  • Place burritos on the grill and cook with the lid closed about 15- 20 minutes or until tortillas start to crisp.

Grilled chili burritos on grill

  • Remove from grill.

Prepare the queso:

Velveeta cut into 16 squares

  • Cut Velveeta into chunks.

Skillet with chunks of Velveeta and RoTel Tomatoes

  • Place in a non-stick pan with Rotel. 

pan of queso

  • Cook over medium heat, stirring until melted and all combined. 

Platter of burritos with queso in center

  • Remove toothpicks from burritos and serve with queso. 

How to Store and Reheat:

  • Store leftover burritos in a zip top bag in the refrigerator up to 3 days. 
  • Reheat in 350° oven for about 8 -10 minutes or in an air fryer for about 3- 4 minutes.
  • Store queso in an airtight container in refrigerator up to one week. 
  • Reheat in a non stick pan with about 1/2 tablespoon of milk. Cook over low heat until melted. 

2 mini chili burritos on a small plate topped with queso

We have always been a big fan of deep fried burritos because they are so crunchy but we loved the grilled burritos even more. With a little smoke flavor and the crunchy shell, we found them irresistible and without all of that grease! 

More Comfort Food To Grill:

Cheddar Stuffed Meatloaf is a classic dinner that the whole family loves. We take traditional meatloaf up a notch or two by stuffing it with plenty of cheddar cheese and top it off with sweet and tangy bbq sauce. It’s not your mama’s meatloaf!

Smoked Vegetable Beef Soup is so hearty and delicious and gets lots of extra smoky flavor from the smoked stew meat. Great on a cold winter day.

Apple Cider Smoked Chicken is tender, juicy and delicious for a family dinner or entertaining guests. Whole chickens are so easy to brine and smoke on the grill and this one gets amazing flavor from the apple cider marinade.

dipping a mini burrito into queso

Mini Grilled Chili Burritos are the ultimate game day or party appetizer. They are also perfect for a fun meal that everyone is sure to love. Our kids couldn’t get enough of these burritos, they disappeared in about 2 seconds. Give them a try and let us know what you think.

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Chili burritos on a platter with queso in the center
Yield: 8 servings

Chili Burritos

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Chili Burritos make the best meal out of leftover chili. We are using taco size tortillas to make mini chili burritos dipped into the easiest queso!

Ingredients

  • 16 soft taco sized flour tortillas
  • 2 cups chili
  • 16 ounces Velveeta
  • 1 can 10 oz RoTel Tomatoes and Green Chilis

Instructions

  1. Build a grill fire to about 350° - pecan adds great smoke flavor if desired.
  2. Spoon about 2 tablespoons of chili into each tortilla. Cold chili will be easier to wrap up than warmed chili.
  3. Roll each tortilla and fold in the ends. Secure seam with a toothpick and place on a baking sheet.
  4. Place burritos on the grill over indirect heat with the toothpick side up.
  5. Cook with the lid closed about 15- 20 minutes or until tortillas become crisp.
  6. Remove to a serving tray and remove toothpicks.
  7. Prepare queso by cutting Velveeta into chunks and adding to a non stick pan with RoTel.
  8. Cook over medium heat, stirring continually until melted and well combined.
  9. Pour into a bowl and serve burritos with queso.

Notes

Store leftovers in an airtight container up to 3 days.

Reheat in 350° oven for about 8- 10 minutes or in an air fryer for about 3- 4 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 688Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 2400mgCarbohydrates: 56gFiber: 7gSugar: 9gProtein: 33g

Nutritional information is estimated and may not be accurate.

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© Milisa
Cuisine: American / Category: Appetizers

 

Filed Under: Appetizers, Beef

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