Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chili cheese chimichanga's

(4 ratings)
lynnsocko avatar
Recipe by
Lynn Socko
@lynnsocko
San Angelo, TX

This is a great way to use leftover roast and/or chili.

(4 ratings)
cook time 30 Min
method Stove Top

Ingredients For chili cheese chimichanga's

  • roast, steak, or brisket, slow cooked to shred
  • american cheese slices or any cheese you like (reduced fat opt)
  • homemade or store bought chili
  • or leftover shredded beef chili, drained

How To Make chili cheese chimichanga's

  • 1
    Shred beef and add chili. Just enough chili to "coat" shredded beef. Heat for about 20 min. till heated through. (You can cook a roast in your crock pot low and slow just for this)
  • 2
    On a tortilla, place cheese & chili meat in center of tort. You could also add chopped onions, tomatoes and/or jalapenos. Do not place all the way to ends. Fold up sides, then roll up tortilla. Lay seam side down on plate.
  • 3
    In med. skillet, add about 1-2" of canola oil over med. high heat. When oil is hot, place tortilla rolls seam side down until browned. Turn over & brown top side. Serve with sour creme or salsa.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT