This recipe here is for just two people, so if you have a bigger family to feed like I do, make sure that you get enough ingredients. My son, who usually wouldn’t touch chili from a bowl, is the first one to go after these in the morning when I set them out. I have tried to explain to him time and time again that it’s just a dressed up version of leftover chili. He claims that it tastes so much better though…and I don’t disagree!
You’ll never have to toss out any uneaten chili again…and that’s a promise!
These burritos are amazing.
Ingredients
2-3 c leftover chili (homemade, any recipe)
2-4 Azteca flour tortillas
5-6 eggs
1 1/2 c Kraft cheddar cheese, shredded (medium or sharp)
Daisy sour cream
tomatoes (optional)
green onions, chopped (optional)
Instructions
Scramble up some eggs, mix with a little water or milk to make them fluffy. Or just scramble them and season with salt and pepper.
In a saucepan or microwave, heat up your leftover chili.
Zap the flour tortillas in the microwave for about 20 seconds to make them soft.
Place a tortilla on a microwave-safe plate. Spoon some chili onto the middle of the tortilla being careful to leave enough tortilla edge to fold up into your burrito. (I would suggest using a slotted spoon. You don’t want too much soupiness or it will soak right through the tortilla and make it doughy and fall apart.)
Layer some scrambled eggs on top of the chili, then top with shredded cheese. Dollop with sour cream.
Roll up into a burrito.
Put into microwave for about 30 seconds or long enough to melt the cheese.
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Quick Tip: Top with chopped jalapenos.
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