Chili Potato Burritos Food

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CHILI POTATO BURRITOS



Chili Potato Burritos image

You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.

Provided by Jen Neumann

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 8

4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
½ cup red enchilada sauce

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
  • Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 73.6 g, Cholesterol 44.1 mg, Fat 20.3 g, Fiber 7.4 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 700 mg, Sugar 3 g

GREEN CHILE CHICKEN BURRITO



Green Chile Chicken Burrito image

Provided by Guy Fieri

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 25

2 1/2 pounds bone-in, skinless chicken thighs, trimmed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons canola oil, plus as needed
2 large red bliss potatoes, diced (8 ounces)
4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 cloves garlic, minced
2 cups low-sodium chicken broth
12 dried guajillo chiles
4 whole cloves garlic, peeled
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 cups low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fine sugar
3 to 4 turns freshly ground black pepper
Four 12-inch flour tortillas
1 pound grated Chihuahua cheese
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Finely sliced scallions, for garnish
1 lime

Steps:

  • For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
  • To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
  • For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
  • In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
  • Make the burritos: Preheat the oven to 400 degrees F.
  • Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
  • In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
  • Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS



New Mexico Green Chile Breakfast Burritos image

Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.

Provided by The Jazz Chef

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
½ cup chicken broth
12 strips bacon
⅓ cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese

Steps:

  • Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
  • Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
  • Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
  • Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
  • Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
  • Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g

CHEESY LEFTOVER CHILI BURRITOS



Cheesy Leftover Chili Burritos image

Leftover chili? Turn it into something fresh by stuffing it inside burritos!

Provided by Angela G.

Categories     Dinner     Lunch

Time 5m

Number Of Ingredients 5

4 6" tortillas
1 cups leftover chili
1-2 tbsp taco seasoning (more or less to taste)
Shredded cheddar cheese
Frank's hot sauce

Steps:

  • In a mixing bowl, add taco seasoning to chili and stir to combine.
  • Spoon 1/4 cup of chili onto each tortilla. Fold two opposite sides in about 1/2" then fold the other two side in as tightly as possible to form each chili-stuffed tortilla into a burrito.
  • Sprinkle chili burritos with shredded cheddar cheese and microwave for 1-1:30 minute.*
  • Top burritos with hot sauce to taste (I love Frank's!).

Nutrition Facts : ServingSize 1 burrito, Calories 234 kcal, Carbohydrate 31 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 874 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 5 g

POTATO BURRITOS



Potato Burritos image

Make and share this Potato Burritos recipe from Food.com.

Provided by anne 2

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons olive oil
2 potatoes, cut into 1/2-inch cubes
1 onion, sliced
4 flour tortillas
1/2 cup salsa
1/4 cup ranch dressing
3 ounces cheddar cheese, thinly sliced

Steps:

  • Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
  • Microwave the potatoes on high for 2 minutes to soften.
  • Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
  • Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.

Nutrition Facts : Calories 534.5, Fat 37.6, SaturatedFat 9.1, Cholesterol 26.4, Sodium 668.3, Carbohydrate 39.8, Fiber 4.2, Sugar 4.3, Protein 10.9

1 MINUTE CHILI CHEESE BURRITOS



1 Minute Chili Cheese Burritos image

I really like fast food chili cheese burritos (I know, scary), but these are even faster and taste just the same! Literally 1 minute to make too! Well not quite, but REALLY close! EXCELLENT LATE NIGHT SNACK! Also, the beauty of this recipe is that there isn't really a recipe, make it how hot you want, however many you want, etc.!

Provided by Codychop

Categories     Lunch/Snacks

Time 3m

Yield 10-12 burritos

Number Of Ingredients 4

1 (16 ounce) can spicy fat-free refried beans
1 (8 ounce) jar ortega hot taco sauce
1 (2 cup) bag shredded taco cheese or 1 (2 cup) bag Mexican blend cheese
10 -12 flour tortillas (low carb ones taste surprisingly good!)

Steps:

  • Take one flour tortilla (I use taco size, my husband takes burrito size), put it on a microwaveable plate and spread a layer of refried beans in the middle of the tortilla leaving LOTS of room free on the sides for easy rolling.
  • I put on about 2T, my husband maybe 3T of beans.
  • (I just use a butter knife to scoop the beans out of the can and spread it around a little).
  • Pour a strip of taco sauce long ways down the beans, about 1-2T.
  • Grab a handful of cheese and put on top of the beans and sauce, about 1/4 cup.
  • Microwave 30 seconds on high.
  • Roll it up like a burrito (make it secure!) and microwave 20-30 seconds more.
  • Repeat for remaining tortillas, or for however many you can eat.
  • All ingredients can stay in fridge for later.
  • Enjoy while piping hot!

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