Description
A quick and satisfying grilled cheese burrito recipe with a cheesy crust and melty center, customizable to your taste.
Ingredients
Scale
- 4 large flour tortillas (10 inch)
- 2 cups shredded cheese blend (cheddar, Monterey Jack, mozzarella)
- 1 pound ground beef or chicken (cooked and seasoned)
- 1 cup refried beans or black beans (warmed)
- 1 cup cooked rice or seasoned rice (optional)
- 1/2 cup chipotle mayo or spicy ranch
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/2 cup pickled jalapeños (optional)
- 1/2 cup crushed tortilla chips
- 2 tablespoons butter (for grilling)
- 1 tablespoon neutral oil
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Prep the fillings by cooking the meat, warming the beans and rice, and chopping the tomatoes and onions.
- Heat a large nonstick or cast iron skillet over medium to medium-low heat. Add a small pat of butter and a drizzle of oil.
- Sprinkle a generous handful of shredded cheese onto the skillet. Place one tortilla on top and press lightly, allowing the cheese to fuse to the tortilla.
- Once the cheese is golden and crisp, remove the tortilla and place it cheese side down on a work surface. Spread chipotle mayo down the middle and layer the fillings.
- Fold the sides of the tortilla over the filling and roll from the bottom up to keep it tight.
- Return to the skillet seam-side down on a small handful of cheese, cooking until golden.
- Let the burrito rest for a minute before slicing and serve with sour cream and cilantro.
Notes
Ensure not to overfill the burrito to prevent it from opening. Use medium heat to avoid burning the cheese.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg