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Spicy Chili-Cheddar Burrito Pockets

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“Welcome to heartburn central!!! (But they taste so good going down!)”

Ingredients Nutrition

  • 22.18 ml yellow cornmeal
  • 425.24 g canhormel spicy chili with beans
  • 118.29 ml shredded cheddar cheese or 118.29 ml Mexican blend cheese
  • 29.58 ml chopped cilantro (or scallions)
  • 14.79 ml minced jalapeno pepper
  • 283.49 g can prepared pizza crust
  • sour cream, guacamole,olives,and/or salsa,for garnish


  1. Preheat oven to 425*F.
  2. Coat a baking sheet with about 1/2 tsp.
  3. olive or vegetable oil; sprinkle with 1/2 Tbsp.
  4. of the cornmeal.
  5. Mash the chili in a medium bowl, using a fork, until the beans are almost smooth; stir in the cheese, cilantro, and jalepeno pepper.
  6. Unroll the pizza crust on a cutting board and stretch the dough into a 12" square; cut into quarters.
  7. (You'll wind up with 4 6" squares.) For each pocket, place 1 dough square on the baking sheet; top with a scant 1/2 cup of the chili mixture in the center.
  8. Fold from corner to corner to form a triangle; press edges with the tines of a fork to seal.
  9. Poke holes in the top with a fork to allow steam to escape during baking; sprinkle with remaining cornmeal.
  10. Bake for 10-12 minutes, or until golden; serve hot with your favorite toppings.

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