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    Home » Recipes » Appetizers & Snacks

    Mini Skillet-Grilled Chili Cheese Burritos

    January 27, 2014 by keepinitkind 12 Comments

    Mini Skillet-Grilled Chili Cheese Burritos

    Man, leftover chili is such a pain in the butt.

    Mini Skillet-Grilled Chili Cheese Burritos

    Said no one ever.

    Mini Skillet-Grilled Chili Cheese Burritos

    I'm very pro-leftovers in general, but chili is like the gift that keeps on giving. You think it's awesome the day you cook it? Try it the next day. Or a couple days after that. It's awesome x 100.

    Mini Skillet-Grilled Chili Cheese Burritos

    I've discussed before how much I like using leftovers to create brand new meals, so it should come as no big shock that I used leftover Pulled Jackfruit Chili to make these adorable little burritos. And that's the first time I've ever used "adorable" and "burrito" in the same sentence.

    Mini Skillet-Grilled Chili Cheese Burritos

    They might look a little rustic, shall we say, but oh. my. word. The crispness of the skillet-grilled tortilla combined with the steamy jackfruit chili and melty cheddar cheese (I used Follow Your Heart. Their new shreds are the shiznit!)(And that's the first time I've ever typed "shiznit.") is crazy good. To put it in perspective for you: Neither Maxwell or Sophia like burritos or chili (or beans for that matter), but they each wolfed one down and then asked for seconds. These burritos are so good they transcend picky tween taste preferences.

    Mini Skillet-Grilled Chili Cheese Burritos

    You know what's even better about these chili cheese burritos? They're mini-sized. Not only does that increase their adorableness factor, it means you can have a couple as a meal or serve some up as a snack for guests at your upcoming Super Bowl party or some other type of party where your guests like to enjoy good food. This recipe is easily doubled or tripled (depending on how much leftover chili you have) to feed a crowd but just be prepared- you're going to hear "What an adorable little burrito!" a whole lot.

    Mini Skillet-Grilled Chili Cheese Burritos

    Print
    Mini Skillet-Grilled Chili Cheese Burritos

    Yield: 6 burritos

    Ingredients

    • at least 3 cups chili (I used Pulled Jackfruit Chili, but Three-Pea Chili would also work.
    • 6 small flour tortillas (about 6 to 8 inches in diameter)
    • vegan cheddar or pepper jack shreds (I used Follow Your Heart)
    • olive oil spray

    Instructions

    1. Heat the tortillas by wrapping them in a damp kitchen towel and microwave for 30 seconds.
    2. Spoon about 1/3 cup chili into the middle of the tortilla. Sprinkle cheese shreds on top of the chili. Fold the left and right ends of the tortilla over the chili. Carefully roll the tortilla, starting with the the side closest to you, over the chili and cheese, using your fingers to keep the edges folded in and the beans and cheese tucked inside. Place on a plate, fold side down.
    3. Heat a large frying pan or griddle, preferably cast-iron, over medium heat. Generously spray the pan with olive oil. Place 2 or 3 burritos in the pan, fold-side down, and gently press on the top with a spatula. Let it cook for 2 to 3 minutes on each side or until the tortilla is crisp and golden. Repeat with remaining burritos. Serve warm.
    3.1

    Mini Skillet-Grilled Chili Cheese Burritos

    What's your go-to "Wow The Guests" party food?

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    Reader Interactions

    Comments

    1. Kristen @ The Vegan Weirdos Next Door

      January 27, 2014 at 7:21 am

      Well, if my next batch of leftover chili can last long enough (my daughter usually "claims" it for her lunch the next day LOL) I am TOTALLY making these. YUM.

      Reply
    2. Emily - It Comes Naturally Blog

      January 27, 2014 at 7:24 am

      They look amazing! and I love your use of the word "shiznit!"

      Reply
    3. Caitlin

      January 27, 2014 at 7:39 am

      i don't think these look rustic at all- they look perfect! i love this little burrito idea. i bet i could eat them all and not share!

      Reply
    4. Emma

      January 27, 2014 at 12:58 pm

      Yum yum yum. I'm totally pro leftovers too. They often get eaten up for breakfast the next day though before I can do anything fun with them. Love the look of these and they are super cute 🙂

      Reply
    5. Tami@NutmegNotebook

      January 27, 2014 at 1:17 pm

      I look forward to leftovers in fact I often double recipes just to make sure we have leftovers! Great idea to use the leftover chili for burritos. Everyone seems to love hand held eats!

      Reply
    6. Anna {Herbivore Triathlete}

      January 27, 2014 at 6:02 pm

      I totally agree that chili is always better the next day or a few days after being made. I am definitely pro-leftovers as well! It's a quick meal the next day or two. We always have at least one leftover night per week. The kids love it as they can have their favorite meal that week a second time. These burritos are super cute, I'd definitely like a couple right now!

      Reply
    7. Robyn B | Modern Day Missus

      January 27, 2014 at 9:35 pm

      Wow, they look so cute!

      I usually do things like mini bruschetta, and mini toasts etc and that seems to get a positive response.

      Robyn xx

      Reply
    8. Sarojini

      January 29, 2014 at 11:03 am

      These certainly look like they'd please my teen kids- and their parents too 🙂 Thanks!

      Reply
    9. Gabby @ the veggie nook

      January 30, 2014 at 6:58 am

      yes these burritos are adorable, you've done the unthinkable 😉 These look so tasty 🙂

      Reply
    10. Jme girl

      February 05, 2014 at 6:29 pm

      Hi Kristy. I just love love your website. :O)
      I did send a comment on 2/4, but I'm not sure I did it correctly so I'm sending again. Here it goes:
      when you make entrees with jackfruit, when you shred, do you cut of the harder top of the triangle quarter and do you keep the seed pod as well?

      Reply
      • keepinitkind

        February 05, 2014 at 7:29 pm

        Thank you so much!

        I did get your comment- it was on the Pulled Jackfruit Chili and I answered it earlier today. Here is my answer:
        I only use canned jackfruit and after I rinse and drain it, I usually just use my fingers to break the chunks into shreds. I use the entire piece- I don’t discard any part. 🙂

        Reply
    11. Heather

      February 07, 2014 at 10:41 am

      Super adorable! I love petite versions of anything, especially at vegan parties , it just means I can fit more on my plate!

      Reply

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