Grilled Burritos are a great way to use up leftovers you may have. Add in extra ingredients to help bulk up your meal, or clean out your fridge. Grilled Burritos are a great way to avoid throwing out extra food and not have the same meal more than once!
Thank the gods, the snow we were supposed to get didn’t happen. We got some flurries last night, but that was about it.
Yesterday ended up being warmer than they’d forecast, and it was decently sunny by the time I left work last night. That helped my SAD a LOT.
I’d mentioned in my Fiesta Chicken post that I’d wanted to make burritos with the leftovers. What I didn’t mention was that my intention was to make grilled burritos.
Crispy on the outside, warm and melted-cheesy goodness on the inside. I’ve always wanted to try the grilled burritos at Taco Bell, but we don’t have one here in town, and I haven’t eaten at Taco John’s in years.
But since I’m making an attempt to use up leftovers without making us eat the same meal two or three nights in a row, I made that Fiesta Chicken specifically because I could make a second and different meal with all the leftovers.
The nice thing about burritos is that they’re a lot like a frittata. You can us up whatever leftovers you want or use them as an excuse to clean out the fridge. They’re also really easy to make.
For these, I just used leftover plain rice, the Fiesta Chicken, extra cheese, and (for mine and Jay’s) more hot sauce.
And they were good. Very good. I don’t know why I haven’t thought of making these before.
A good lunch for a Saturday afternoon. And now I’m off to either start laundry or get into another food project. I just haven’t decided which one I want to do yet!
- 4 large tortillas (burrito-sized, or larger)
- 2 C cooked rice
- 2 C meat of choice
- 2 C shredded cheese (Co-Jack, Mo-Jack or Cheddar)
- Hot sauce
- Olive oil
Heat a griddle over medium-high heat.
Assemble the burritos by laying on flat, spreading a 1/2 C of the cheese, 1/2 C of the rice, and 1/2 C of the meat down the center of the tortilla. Fold in the sides, then roll up and repeat with the remaining ingredients.
Brush each of the burritos on both sides with olive oil, then place on the griddle, seam-side down*.
Grill each side for 5-6 minutes, or until browned and crispy.
Serve with sour cream, salsa or additional hot sauce.
*I know burritos don't have a seam per se, but it sounded better than "flap-side down."