Chili Cheese Frito Burritos Recipes

CHEESY LEFTOVER CHILI BURRITOS

Steps:

• In a mixing bowl, add taco seasoning to chili and stir to combine.
• Spoon 1/4 cup of chili onto each tortilla. Fold two opposite sides in about 1/2" then fold the other two side in as tightly as possible to form each chili-stuffed tortilla into a burrito.
• Sprinkle chili burritos with shredded cheddar cheese and microwave for 1-1:30 minute.*
• Top burritos with hot sauce to taste (I love Frank's!).

CHILI DOG BURRITO

Steps:

• Lay tortilla out and place cheese, onion, jalapeno and bacon in center of tortilla evenly, leaving room at each end to tuck in and roll into a burrito. Cut hot dog in half lengthwise, not cutting all the way through, then butterfly the hot dog open and add to burrito. Top with the french fries, Red Chili and sour cream and roll it up burrito style!
• Brown meat in a very large pot, then add the chili beans, tomatoes, tomato sauce, chili powder, granulated garlic, onion, cumin, bouillon, red pepper flakes, salt and pepper. Stir together and let simmer for 30 minutes.

TACO BELL CHILI CHEESE BURRITO RECIPE

Steps:

• Brown the ground beef in a large skillet over medium-high heat while breaking the meat up into small pieces with a spatula.
• In a saucepan combine the tomato paste and water over medium heat. Stir until smooth. Add cayenne pepper, chili powder, salt, vinegar, and dried onion and stir. Add the minced jalapenos. Heat the mixture to boiling. Mix the 2 teaspoons of cornstarch with ¼ cup of cold water and pour into the sauce pan and stir. Reduce heat and simmer for 3 minutes or until the mixture has become thick. Remove from heat.
• Once the beef has browned, drain off any excess grease. Add half of the refried beans to the beef. Slowly add 2 ½ cups of the tomato sauce mixture. Add half of the cheese and cook over low heat for 10 minutes, stirring constantly. Let simmer for 30 minutes. Spoon ¾ cup of the chili into each tortilla, add cheese and tomato sauce mixture as desired. Wrap up the tortilla.

CHILI CHEESE FRITO BURRITOS

Steps:

• Preheat oven to 350.
• Heat chili and then add desired amount of cheese and onions.
• Stir until cheese is melted.
• scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
• Bake for approximately 10 minutes.

BEST CHILI CHEESE FRITO PIE

Steps:

• Season 70/30 ground beef with seasoning salt, garlic, black pepper, cumin and chili powder. Brown.
• Add in crushed tomatoes, onions, cilantro, tomato sauce and water.
• Let everything simmer for about 20 minutes.
• Place the Frito Lay Chips at the bottom of a casserole dish.
• Pour the homemade chili over the chips.
• Top the chili with cheese. (I like to use a combination of cheddar and mozzarella cheese but mainly cheddar.)
• To add more color and flavor, add diced tomatoes and green onions on top of the cheese (optional).

HG'S NEAT-O CHILI-FRITO BURRITO

Steps:

• Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.
• Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.
• Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.
• Now CHEW!

BAKED CHILI CHEESE FRITOS

Steps:

• Preheat oven to 380 degrees F (193 C).
• Add all spices and seasonings to a large bowl and whisk until well combined. Set aside.
• Using a knife or pizza cutter, cut your tortillas into equal strips (see photo).
• Transfer to baking sheet and toss in oil until well coated. Spread in an even layer.
• Bake for 12-15 minutes (tossing at the halfway point to ensure even baking), or until golden brown and crispy. Watch out, they'll burn quickly past the 14- to 15-minute mark.
• Once removed from the oven, immediately add tortilla strips to the seasoning mix and toss to coat. If they appear to have dried in the oven while baking, you can spritz them with a little oil so the seasonings stick better.
• Transfer to a serving bowl or plate with a slotted spatula to shake off excess seasoning. You'll likely have extra seasoning, which you can store for later use if desired.
• Serve immediately with chili, soup or dips. Store leftovers in a storage bag or Tupperware at room temp for up to a couple of days, though best when fresh.

EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI

Steps:

• Place the two tortillas on a flat surface, like a wooden cutting board.
• Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
• Top with ¼ cup rice and ½ cup of Mexican cheese.
• Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
• Heat a non-stick skillet over medium-high heat.
• Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
• Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
• The burritos are ready when they are warm and are just starting to brown.
• Repeat with the remaining two burritos.

FRITO'S CHILI CHEESE WRAP, SONIC COPYCAT

Steps:

• Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell.
• Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste.
• Fold one side of shell halfway on top of chili.
• Fold each side over each other.
• The bottom should be tucked in and filling will be seen from the top of wrapped shell.
• Pop into the micro wave 15- 20 seconds.
• Serve immediately and enjoy.

SONIC FRITO CHILI CHEESE WRAP

Steps:

• Heat the chili until it is warm.
• Warm the tortillas in the microwave to make them pliable. If they are stale, you can sprinkle a little water on them to help freshen them up.
• Place 1/2 cup Fritos on each tortilla.
• Add a ladle of chili and sprinkle on the red onions and cheddar cheese. Enjoy!
• Fold the tortilla over the filling like a burrito. Enjoy!

FRITO CHILI PIE

Steps:

• Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

FRITO PIE BURRITO.

Steps:

• Make the chili:
• Cook the ground beef in a large skillet over medium-high heat until browned and cooked through. Add the tomato sauce, then fill the can with water and add that water. Stir in the flour, chili powder, salt, pepper, onion powder, garlic powder, cumin and drained black beans. Cook until it starts to bubble, then reduce the heat and continue to simmer until the chili is thick, 30-45 minutes.
• Make the Pico de Gallo:
• In a medium bowl, combine the tomatoes, red onion, jalapeño and cilantro. Stir in the lime juice and season to taste with salt. Set aside.
• Make the Queso:
• Melt the butter in a large saucepan. Add the garlic and jalapeño and cook until softened, 2-3 minutes. Whisk in the cornstarch. Slowly pour in the milk, whisking constantly. Bring to a boil and let cook until slightly thickened 3-5 minutes, then add in the cream cheese. Cook, whisking constantly, until the cream cheese has melted and the sauce is smooth. Slowly add in the cheddar cheese, stirring until melted. Stir in the green chiles. Keep warm.
• Assemble the Burritos:
• Working with one tortilla at a time, leaving 1½ to 2 inches of a border on each side, start layering with sour cream, jalapenos, pico de gallo, about ½ cup of Fritos, queso sauce, and then chili. Fold the edges over the filling, then wrap and roll the sides into a burrito. Serve immediately.

FRITO CHILI TACO BOWLS

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in taco seasoning mix, chili powder, canned tomatoes and beans.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered 12 to 15 minutes, stirring occasionally, until thick.
• Spoon chili into warm tortilla bowls; top with remaining ingredients

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.