Jalapeno Burritos with Red Chili Gravy
Elevate your weeknight dinner with these irresistible Jalapeno Burritos with Red Chili Gravy, a bold and comforting dish bursting with Tex-Mex flair. Tender flour tortillas are stuffed with a savory blend of seasoned ground beef, melted cheddar cheese, and spicy jalapenos, then baked to perfection under a rich and velvety red chili gravy. Smoked paprika and ground cumin add a smoky depth to the filling, while the homemade roux-based sauce delivers just the right kick of flavor. Topped with bubbling cheese and a sprinkle of fresh cilantro, these burritos are as visually enticing as they are satisfying. Perfect for a crowd-pleasing family dinner or a flavorful addition to your next gathering, these spicy burritos are easy to prepare and ready in under an hour. Whether you're a fan of heat or simply seeking a new take on comfort food, this recipe is sure to become an instant favorite!
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 1 pound Ground beef
- 4 whole Jalapenos
- 1.5 cups Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken or beef broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Begin by preparing the burrito filling. In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces.
Add the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 3-5 minutes until the onion is softened.
Remove the seeds from the jalapenos and finely chop them. Add them to the skillet and stir well to incorporate.
Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese. The residual heat will melt the cheese and create a cohesive filling mixture.
Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.
Spoon about 1/4 cup of the filling mixture into the center of each tortilla. Roll the tortillas tightly to form burritos and arrange them seam-side down in a greased 9x13-inch baking dish.
To prepare the red chili gravy, melt the butter in a medium saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Slowly pour in the chicken or beef broth, whisking continuously to smooth out any lumps.
Add the tomato paste and chili powder to the saucepan, and continue cooking for 3-5 minutes until the gravy thickens.
Pour the red chili gravy evenly over the burritos in the baking dish.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dish.
Bake the burritos in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish the finished burritos with chopped fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7648 mg | 333% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 11.7 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1838 mg | 141% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
