All Recipes

VELVEETA® and Chorizo Grilled Burrito

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Ingredients

1 cup

Velveeta

1/2 can

diced green chilis, about 2 ounces

1/4 tsp

smoked paprika

1/2 tsp

cumin

1 cup

long grain rice rice, cooked as directed

1/2 cup

cilantro leaves, chopped

1 

lime, juiced

2 tbsp

Smoky Velveeta Queso per burrito

1 lbs

ground chorizo, cooked and drained

4-6 

large burrito size tortillas

1 can

black beans, rinsed and drained

1 

large sized tomato, diced

4 

scallions, sliced

Instructions

Step 1

Smoky Velveeta Queso

In a small bowl, microwave the Velveeta for about 30 seconds. Add the green chiles, cumin and smoked paprika and stir to combine. Set aside.

Step 2

Cilantro Lime Rice

Season the cooked rice with lime juice and cilantro.

Step 3

Burritos

  1. In a small bowl toss together diced tomatoes and scallions and season with a pinch of salt.

  2. Line the center of each tortilla with 2 tablespoons of the Smoky Velveeta Queso then top with ⅓ cup Cilantro Lime Rice, ¼ cup black beans, ⅓ cup chorizo and 2 tablespoons of tomato and scallion. Roll up the burritos as securely as possible. and grill in a preheated pan or in a sandwich press, seam side down, until the tortilla is golden brown on both sides and the cheese is melty.

  3. Tip: Warm the tortillas up in the microwave for a few seconds so that they are flexible and easy to roll.

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