Best Chili Cheese Omelette Burritos Recipes

CHILI CHEESE BURRITOS

Steps:

• Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
• Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
• Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
• Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
• Serve with chips and salsa or green salad.

DAD'S CHILI CHEESE OMELET

Steps:

• In a small pan heat chili, and keep warm.
• Make sure all your ingredients are ready before you begin.
• Season 3-4 beaten eggs with salt and pepper.
• Melt a small amount of butter or margarine in a small nonstick skillet.
• Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
• Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
• When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
• Gently fold omelet over to form semicircle.
• Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
• Repeat with ingredients and 3-4 eggs per omelette.

ROLLED OMELET BURRITO

Steps:

• Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

CHILI CHEESE FRITO BURRITOS

Steps:

• Preheat oven to 350.
• Heat chili and then add desired amount of cheese and onions.
• Stir until cheese is melted.
• scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
• Bake for approximately 10 minutes.

SOLO GREEN CHILI CHEESE OMELETTE

Steps:

• Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
• Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
• Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
• Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
• Tip the pan towards the center of the plate and start to slide the eggs out.
• When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
• Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

BIG OLE TEX-MEX BURRITO OMELET

Steps:

• Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
• Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
• Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

CHILI-CHEESE BURRITOS

Steps:

• Heat oven to 350 F degrees.
• Grease 15 X 10 X 1 in.
• jelly roll pan.
• Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
• Top tortilla with 3/4 cup chicken chili.
• Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
• Transfer burrito, seam side down to prepared jelly roll pan.
• Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
• Let burritos cool slightly.
• Serve with sour cream and salsa on the side.