Cooking Time: ~10 minutes
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Previously, I cooked up a great Pork Chili. Though it was delicious on its own, I had a lot of it to eat, and I had a lot of other odds and ends in the fridge.
A little experimenting later, and here you have, some kind of Cheese-shelled Burrito. It’s a great way to get rid of leftovers!
Take a pan that’s about six inches across and put a layer of grated cheese down, and turn the heat up! I highly recommend non-stick cookware for this.
Before too long, it will start to melt.
When the cheese is melted as pictures, it’s time for some filling. I used the Chili con Carne I made earlier in the week, as there was quite the volume of it left.
As mentioned earlier, this is a great way to consume leftovers, I had loads of mushrooms left, so…
And as it turns out, there was the equivalent of a housebrick of cottage cheese in the fridge, too.
Even if you’re using a non-stick pan as suggested, the edges will still have a tiny bit of grip. In any case, there’s a lot of oil in the pan by this stage, so it’s no problem. Use a wooden spoon or spatula and go around the edges and unstick them. Then, carefully fold one side over the filling.
Tongs are great to use for this if you struggle with a spatula or spoon
And straight away, fold the other side over the top, for a neat looking cheese burrito.
Don’t leave it in the pan for too long after this point, as the cheese on the bottom may start to melt and you’ll lose the cylindrical form we’re gunning for.
And there you have it, on a plate. I strongly recommend waiting for it to cool before eating, it’ll be deceptively hot in the middle.
It’s also super chewy, so you’ll have to work to eat it, but that’s all part of this cheese-rich experience!