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Chili Burritos

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“Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 burritos, frozen or homemade
  • 3 cans chili or 3 cups homemade chili
  • 34 cup oil (for deep frying)
  • Toppings
  • 2 cups grated cheddar cheese
  • 2 cups chopped lettuce
  • 1 cup chopped tomato
  • 1 cup chopped onion
  • 1 jar salsa (your favorite brand)
  • 1 (8 ounce) container sour cream
  • sliced jalapeno

Directions

  1. Heat the oil in a large skillet.
  2. Add the burritos and fry on each side until golden brown and crispy.
  3. Drain on a paper towel.
  4. While burritos are frying, heat the chili on stove or microwave.
  5. To serve:
  6. Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
  7. Sprinkle a few jalapenos on top.
  8. Finish with a couple tablespoons of salsa and a dollop of sour cream.

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