Sam's Campbell's Chili Crunch Burritos
Campbell's spicy chili gets wrapped with cheese and crunchy toppings for a fast family burrito night.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (203 reviews)
INSPIRED BY
Campbell's Kitchen — Campbell's Recipes (website)
Adapted from the queued Campbell's Spicy Chili Burrito with a crisp skillet technique, pepper jack, corn, and lime slaw.
Story
On nights when my part-time shift runs late, I need dinner to be friendly to the clock and the picky one. I started with the [Campbell's Kitchen](https://www.campbells.com/recipes/spicy-chili-burritos/) Spicy Chili Burrito, then made a real change by crisping the filled burritos in a skillet and adding a quick lime slaw. The Campbell's chili does the heavy lifting, while the crunchy topping makes the whole thing feel fresh. Y'all can set out sour cream and hot sauce and let everyone build their own plate.
By sam
Ingredients
- 2 cans Campbell's Chunky Spicy Mexican-Style Chili with Beans
- 4 large flour tortillas
- 1 cup shredded pepper jack cheese
- 1/2 cup frozen corn, thawed
- 1/2 cup cooked white rice
- 1 cup bagged coleslaw mix
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp butter or neutral oil
- Sliced scallions and sour cream, for serving
Instructions
- Warm the Campbell's chili in a saucepan over medium heat for 5 minutes, stirring occasionally. Warm the rice and corn together in the microwave or a small pan.
- Mix the coleslaw mix with mayonnaise, lime juice, and salt in a small bowl until lightly coated.
- Warm the tortillas for 15 seconds so they bend without tearing, then layer each with rice, chili, corn, cheese, and a little crunchy slaw.
- Fold in the sides and roll each tortilla tightly into a burrito, keeping the filling tucked inside.
- Heat the butter in a large skillet over medium heat. Place burritos seam-side down and cook 2 to 3 minutes per side until crisp and golden.
- Slice the burritos in half and serve with scallions, sour cream, and any extra chili or slaw.
Chef Tips
- My change from the original Campbell's burrito is the crispy skillet finish plus a quick lime slaw, so the texture is not soft all the way through.
- Use a little less filling than you think, which makes the burritos much easier to roll.
- The picky one can skip the slaw and add cheese only, while grown-ups can use hot sauce.
- Wrap leftovers in foil and reheat in a skillet so the tortilla gets crisp again.
Cook's Notes
- **Rolling:** Keep the filling in a short line across the center so the sides fold in cleanly.
- **Crisp finish:** Start seam-side down and do not move the burrito for the first 2 minutes.
- **Kid plate:** Serve the slaw and hot sauce on the side for the picky one.
- **Storage:** Refrigerate wrapped burritos up to 3 days and reheat in a skillet.