Spicy Chili Cheddar Burrito Pockets
Say hello to bold flavors and irresistible crunch with these Spicy Chili Cheddar Burrito Pockets—your new favorite meal on the go! Packed with seasoned ground beef, sautéed garlic and onions, diced tomatoes, and a tantalizing mix of spices like chili powder, paprika, and cumin, these burrito pockets deliver a kick of heat and savory goodness with every bite. The filling is wrapped in soft flour tortillas, sprinkled with gooey cheddar cheese, and baked to golden-brown perfection, thanks to a brushed layer of egg wash that creates a satisfyingly crispy crust. Ready in just 40 minutes and perfect for a quick dinner or a grab-and-go lunch, this recipe is as versatile as it is delicious. Garnish with fresh cilantro for a burst of brightness, and enjoy these spicy pockets hot out of the oven. Perfectly packed with flavor and texture, these burrito pockets will make your weeknight meals anything but boring!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes
- 1.5 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Red pepper flakes (optional for extra heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cheddar cheese, shredded
- 4 Large flour tortillas
- 1 Egg, beaten
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes, or until the onion is translucent.
Add the ground beef to the skillet and cook for 6-7 minutes, breaking it apart with a spatula, until browned and fully cooked. Drain excess fat if necessary.
Stir in the tomato paste, diced tomatoes, chili powder, paprika, cumin, red pepper flakes (if using), salt, and black pepper. Let the mixture simmer on low heat for 8-10 minutes, stirring occasionally, until thickened.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay out the flour tortillas on a clean surface. Spoon equal portions of the chili mixture into the center of each tortilla, leaving space around the edges for folding.
Sprinkle a generous amount of shredded cheddar cheese over the chili filling in each tortilla.
Fold each tortilla into a pocket shape by bringing the sides in and then rolling them tightly to fully enclose the filling. Place each pocket seam-side down on the prepared baking sheet.
Brush the tops of the burrito pockets with the beaten egg to ensure a golden, crispy crust.
Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden brown and crispy.
Remove the burrito pockets from the oven and allow them to cool for 2-3 minutes.
Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.9 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1462 mg | 112% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2644 mg | 56% | |
*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.
