Description
Ingredient Notes
- Large Flour Tortillas – The base of the burrito; use 10–12 inch tortillas for easier folding.
- Cheddar Cheese & Monterey Jack – Perfect melty combo; can sub with mozzarella, Colby Jack, or a Mexican cheese blend.
- Seasoned Rice – Adds bulk and flavor; you can use cilantro-lime rice, Spanish rice, or leftover plain rice.
- Protein (Chicken, Beef, or Beans) – Choose cooked shredded chicken, seasoned ground beef, black beans, or a mix.
- Sour Cream – Adds creaminess; Greek yogurt works as a lighter swap.
- Chili Powder & Garlic Powder – Simple seasonings that bring Tex-Mex flavor.
- Butter or Oil – For toasting the tortilla to golden perfection.
Ingredients
Scale
- 4 large flour tortillas (10–12 inch)
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked rice (seasoned or plain)
- 1 cup cooked protein (shredded chicken, beef, or beans)
- ½ cup sour cream (or Greek yogurt)
- 1 tbsp chili powder
- ½ tsp garlic powder
- 2 tbsp butter or oil
Instructions
- Heat a skillet over medium heat.
- Place a tortilla flat on a clean surface and sprinkle ¼ cup cheddar cheese in the center.
- Add rice, protein, sour cream, and seasonings on top.
- Sprinkle Monterey Jack cheese over the filling.
- Roll the tortilla tightly into a burrito.
- In the skillet, melt butter or drizzle oil. Place the burrito seam-side down.
- Sprinkle extra cheese directly onto the skillet, then place the burrito on top to create a cheesy crust.
- Cook for 2–3 minutes until golden brown, flip, and repeat on the other side.
- Remove from heat, let cool slightly, slice, and serve warm.
Notes
Tips & Variations
- 🌶️ Spicy Version: Add jalapeños, hot sauce, or chipotle peppers.
- 🥦 Vegetarian: Use black beans, sautéed veggies, or tofu instead of meat.
- 🥗 Healthier Version: Swap white rice for brown rice or quinoa, and use low-fat cheese.
- 🥓 Loaded Burrito: Add bacon, pico de gallo, or guacamole for extra flavor.
Common Mistakes to Avoid
- Overfilling the tortilla – This makes it hard to roll and causes filling to spill.
- Skipping the cheese crust – It’s the best part of the grilled cheese burrito!
- Too high heat – Burns the outside before the inside warms up.
- Using small tortillas – They tear easily and can’t hold enough filling.
Storage & Meal Prep
- Refrigerator: Store wrapped burritos in foil or an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil and freeze up to 2 months. Reheat in oven or skillet.
- Reheating: Best reheated in a skillet to keep the tortilla crispy. Microwave works for quick reheating but may soften the tortilla.
Serving Suggestions
- Side of salsa or pico de gallo
- Guacamole or avocado slices
- Mexican street corn (elote)
- Fresh green salad
- Iced tea, soda, or a refreshing margarita
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 560
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg