AIR FRYER MINI BREAKFAST BURRITOS
These air-fried mini burritos are great for a grab 'n go breakfast or even for a midday snack. Leave out the serrano chile pepper for a less spicy version.
Provided by Yoly
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove from the skillet and set aside.
- Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
- Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
- Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 31.4 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 3.3 g, Sodium 298.2 mg, Sugar 0.6 g
MINI EGG AND CHEESE BREAKFAST BURRITOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings (8 mini burritos)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
- To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.
MINI BAKED STEAK BURRITOS
A fajita dinner kit turns beef tip steak, beans and cheese into tasty burritos.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
- Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend.
- Bake 15 to 20 minutes or until burritos are hot and cheese is melted.
Nutrition Facts : Calories 680, Carbohydrate 50 g, Cholesterol 135 mg, Fat 1, Fiber 6 g, Protein 46 g, SaturatedFat 17 g, ServingSize 1 Serving (2 Burritos), Sodium 1760 mg, Sugar 5 g, TransFat 2 g
MINI BURRITOS
Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious!
Provided by DJIndy
Categories One Dish Meal
Time 30m
Yield 20 approx. mini burritos, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
- Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
- Remove meat from heat.
- Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
- Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
- DO NOT OVERFILL!
- Place filled wontons onto greased baking sheet or jelly roll.
- Repeat filling until out of meat mixture.
- Place in oven and bake for 10 minutes.
- Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
- ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).
Nutrition Facts : Calories 801.7, Fat 40.9, SaturatedFat 22.1, Cholesterol 130.9, Sodium 1863.8, Carbohydrate 62, Fiber 2.9, Sugar 2.2, Protein 45.6
MINI BREAKFAST BURRITOS
Make and share this Mini Breakfast Burritos recipe from Food.com.
Provided by doahbob
Categories Breakfast
Time 30m
Yield 10 Burritos, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
- In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
- Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
- Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
- Serve immediately or freeze. Can be frozen up to 1 month.
Nutrition Facts : Calories 66.5, Fat 5.1, SaturatedFat 2.6, Cholesterol 89.8, Sodium 79.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.7, Protein 3.5
MINI BAKED STEAK BURRITOS
A fajita dinner kit turns beef tip steak, beans and cheese into tasty burritos.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
- Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend.
- Bake 15 to 20 minutes or until burritos are hot and cheese is melted.
Nutrition Facts : Calories 680, Carbohydrate 50 g, Cholesterol 135 mg, Fat 1, Fiber 6 g, Protein 46 g, SaturatedFat 17 g, ServingSize 1 Serving (2 Burritos), Sodium 1760 mg, Sugar 5 g, TransFat 2 g
MAMI'S MINI CHICKEN BURRITOS
Super easy, tasty and quick burritos. I make them with regular flour tortillas so that they come out the perfect size for my kids' small hands- if I made them with those huge burrito-size tortillas, they would never eat them! Great use for leftover cooked chicken. I divide the filling in two before I add the jalapeno and then add it to only one filling for the adults. These can also be served as an appetizer.
Provided by Mami J
Categories Lunch/Snacks
Time 15m
Yield 10 mini burritos
Number Of Ingredients 8
Steps:
- In a large bowl, mix chicken with the beans, tomato, tomato sauce and jalapeno. Meanwhile, heat a large non-stick skillet over low heat. If you know how to heat tortillas in a griddle, then do so, otherwise warm them slightly in the microwave between paper towels. Place one tortilla in a plate. Put about 2 tbs filling in the center of the tortilla, top with a little cheese and lettuce, if desired. Fold the sides of the tortillas over the filling, then fold the side closest to you over the filling and turn burritos over, enclosing the filling. Repeat with remaining tortillas and filling. Place seam side down on the skillet so that the burritos get nice and crispy on the outside and the cheese melts. Serve hot.
Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 21.3, Sodium 293, Carbohydrate 17, Fiber 1.2, Sugar 1.2, Protein 10.1
MINI EGG AND CHEESE BREAKFAST BURRITOS
Get this all-star, easy-to-follow Mini Egg and Cheese Breakfast Burritos recipe from Geoffrey Zakarian
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
- To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.
MINI CALIFORNIA-STYLE CARNE ASADA AND POTATO BURRITOS
This recipe is inspired by a burrito I get from a hole-in-the-wall Mexican restaurant in my California hometown. The best thing about this burrito is the french fries! I've made it for many friends and it is always a hit... I think my version might even be better than the original! This recipe makes mini-burritos for...
Provided by Monica Francisco
Categories Meat Appetizers
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. In a large glass baking dish, combine all marinade ingredients except for flank steak. Stir until well-combined. Add flank steak and immerse into marinade, turning over to completely coat. Cover and refrigerate for anywhere between 1 hr and overnight, but no longer.
- 2. Bake shoestring potatoes on a baking sheet according to package directions. Once cooked, set aside.
- 3. While potatoes are baking, heat a large grill pan or skillet to medium-high heat. When pan in hot, place marinated meat in pan and cook for a few minutes on each side, to desired doneness. Once cooked, place on cutting board and allow to rest for a few minutes. Once rested, cut meat into small, bite-sized cubes. Set aside.
- 4. Heat a large skillet to medium heat and spray lightly with cooking spray. Place one tortilla into the pan and sprinkle enough cheese to almost cover the surface, leaving about 1 inch of tortilla uncovered all around. Heat until cheese is just melted and bottom begins to brown and crisp.
- 5. To assemble, place warm tortilla on a plate. Add about 1/4 c of meat toward the bottom of tortilla. Next, place about 4-5 potato pieces on top of meat. Add as much guacamole and sour cream as desired.
- 6. Begin rolling tortilla from bottom, folding sides in as you roll. Cut burrito in middle. Repeat steps 4-6 for more burritos!
MINI COLD BURRITOS
I started making these 7 yrs ago, and get asked for the recipe every time. Super easy, and everyone loves them! They are always my go to!
Provided by Dana Esterline
Categories Other Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- 1. Mix all of the ingredients together with a mixer.
- 2. Let chill in the refrigerator for at least 20 minutes. (the longer you let it chill, the easier it is to spread. I like to make mine the night before if I'm making them in the morning.)
- 3. Using a spatula, scoop the mixture onto a "large burrito" sized flour tortilla. Spread it evenly, leaving a half inch space at the edge you will be rolling towards. (the mixture will smoosh and overflow if you don't)
- 4. Roll the tortillas towards the end that you left space at the edge. leave the ends open. It should be the size of two fingers when you are done.
- 5. Cut into pieces, I usually get 8 pieces out of each tortilla.
MINI BBQ CHICKEN BURRITOS
Get ready to enjoy delicious Mini BBQ Chicken Burritos in no time! You only need five simple ingredients to make these BBQ chicken burritos.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine chicken and barbecue sauce.
- Place 1 Singles on half of each tortilla; top with chicken mixture and dill chips. Fold in opposite sides of each tortilla, then roll up, burrito style.
- Cook, seam sides down, in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and burritos are golden brown on both sides.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
BURRIQUITAS (MINI BURRITOS)
These are perfect for parties, watching the big game on T.V. or poker night. You can also make a batch and store in Ziplocs in the fridge to reheat for quick meals or snacks. The epazote is available at Penzeys.com (we have a store here in Winter Park, FL) but there are so many flavors here that it's not critical to the recipe.
Provided by FLKeysJen
Categories Meat
Time 55m
Yield 25 mini burritos
Number Of Ingredients 16
Steps:
- Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
- Mix the taco seasoning, cocoa, and black pepper in a bowl.
- In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
- In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
- Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
- Pre-heat oven to 350°.
- Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
- Bake for 15 minutes and enjoy!
Nutrition Facts : Calories 349.1, Fat 14, SaturatedFat 6.3, Cholesterol 30.8, Sodium 588.5, Carbohydrate 41.6, Fiber 4.2, Sugar 1.4, Protein 14
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