Best 7 Crispy Burritos Sandwich Maker Recipes

CRISPY BEAN + CHEESE BURRITOS

Steps:

• Heat your cast iron skillet over low heat for 5 minutes.
• Spread the refried beans in a thin layer on the tortilla. (As thin as you would spread peanut butter on a sandwich). Sprinkle on the cheese. Fold up the burrito like an envelope, and press to keep it thin.
• Add the ghee to the cast iron skillet. Start the burritos folded side DOWN. Cook for 8-10 minutes over low heat until very crispy. Flip, and cook another 8-10 minutes until very crispy.
• Transfer to a wire rack to cool. The wire rack will prevent it from creating steam and getting soggy on the bottom.
• Serve warm. Watch your kids enjoy the best burrito of their lives!

CRISPY BEEF AND CHEESE BURRITOS

Steps:

• 1. Grab a flour tortilla. (the 8 inch size works great).
• 2. Spoon about 1/4 cup seasoned ground beef (I used this Taco Meat recipe), 1/4 C rice (I used Lemon Butter Rice) and 1/4 C grated cheddar or mexican blend cheese. If you sprinkle the cheese down both sides of the filling it will help the burrito stick together a bit better.
• 3. Pop it into the microwave for 10-15 seconds so the tortilla has a chance to get warm and pliable. Tuck the corners in and roll the old girl up. Beautiful!
• Make a few, as many as your crew will eat.
• 4. Heat a large skillet up over medium high heat. When the pan is hot add about 1 Tb olive oil and allow the oil to become hot. Place the burritos in the oil and allow them to brown on each side.
• Serve immediately with salsa, guacamole and sour cream.

BREAKFAST BURRITO/SANDWICH MAKER

Steps:

• Take (1) small soft shell burrito and fill with scrabbled egg (prepared ahead of time), shredded cheese, chopped peppers& onions, (some like a spoon of salsa), use what ever you like even shredded potatoes in the dairy section.
• Now place in the iron and fold over the sides and then the ends and place the top on.
• Cook to your liking and YOU WILL NOTICE THAT THE POCKET STAYS SEALED.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
• Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
• Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
• Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
• Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
• Serve warm, with homemade five-minute salsa and guacamole, for dipping.

CRISPY BURRITOS / SANDWICH MAKER

Steps:

• Preheat sandwich maker.
• Lightly mist wells with non-stick cooking spray.
• Place a tortilla in the sandwich maker, top with 1 Tbsp.
• each: meat, beans, salsa, and cheese.
• Top with remaining tortilla.
• Close and cook for about 3 minutes.
• Serve with a dollop of sour cream and some shredded lettuce.

CRUNCHY CHICKEN BURRITOS

Steps:

• In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
• Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
• Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
• Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.