500 ml (2cups) of leftover veal or beef chili (see chili recipe)
8 eggs, large
salt and pepper to taste
4 soft tortilla of 10 inches (or larger)
250 ml (1 cup) cheddar cheese, shredded
125 ml (½ cup) sour cream
80 ml (⅓ cup) milk
60 ml (¼ cup) butter
oil or butter (for cooking)
optional toppings; diced tomatoes, sliced avocado, diced green onions, diced red pepper, chopped coriander, hot sauce
In a saucepan or microwave, heat up your leftover chili.
During this time, whisk the eggs and milk in a medium-sized bowl. In a skillet, melt butter over medium heat. When the butter begins to foam, lower heat to medium-low and add the beaten eggs. Using a rubber spatula, stir occasionally until the mixture is cooked. Season with salt and pepper. Remove from heat and set aside.
Heat the tortillas in the microwave for about 20 seconds to soften them.
Place tortilla on a flat surface. Using a slotted spoon, place a little chili in the center (about ½ cup), making sure to leave enough room at the edges to be able to fold it up. Using a slotted spoon will prevent the tortilla from soaking up too much sauce and becoming too soft.
Top the chili with ¼ of the egg mixture and a 1/4 cup of shredded cheese, then garnish with your toppings and chopped coriander.
Roll the tortilla into a burrito, gently pressing down.
Place burritos on a plate, seam side down.
Using a non-stick skillet coated with a little oil, cook the burritos over medium heat on both sides long enough to melt the cheese.
Serve with sour cream and hot sauce.
Tips and Tricks
For a quick lunch or dinner, substitute the eggs with 2 cups of cooked white rice.