Chili Burritos
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!
Servings: 8 servings
Calories: 688kcal
Ingredients
- 16 soft taco sized flour tortillas
- 2 cups chili
- 16 ounces Velveeta
- 1 can 10 oz RoTel Tomatoes and Green Chilis
Instructions
- Build a grill fire to about 350° - pecan adds great smoke flavor if desired.
- Spoon about 2 tablespoons of chili into each tortilla. Cold chili will be easier to wrap up than warmed chili.
- Roll each tortilla and fold in the ends. Secure seam with a toothpick and place on a baking sheet.
- Place burritos on the grill over indirect heat with the toothpick side up.
- Cook with the lid closed about 15- 20 minutes or until tortillas become crisp.
- Remove to a serving tray and remove toothpicks.
- Prepare queso by cutting Velveeta into chunks and adding to a non stick pan with RoTel.
- Cook over medium heat, stirring continually until melted and well combined.
- 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
Serving: 1g | Calories: 688kcal | Carbohydrates: 56g | Protein: 33g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2400mg | Fiber: 7g | Sugar: 9g