Ingredients
- Large flour tortillas, 2
- Cheddar cheese, shredded, 1 cup
- Monterey Jack cheese, shredded, 1/2 cup
- Butter, softened, 2 tablespoons
- Cooked chorizo (or breakfast sausage), crumbled, 1/2 cup
- Jalapeños, diced, 1 tablespoon (optional)
- Sour cream, 2 tablespoons
- Salsa, for serving
Instructions
- Step 1: Preheat a large skillet or griddle over medium heat.
- Step 2: Lay out one tortilla on a flat surface. Sprinkle with half of the cheddar cheese and Monterey Jack cheese. Top with the crumbled chorizo (and jalapeños, if using). Dollop with sour cream. Sprinkle the remaining cheese on top.
- Step 3: Fold in the sides of the tortilla and then tightly roll it up from the bottom, burrito-style.
- Step 4: Spread butter evenly on both sides of the burrito.
- Step 5: Place the burrito in the preheated skillet and grill for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
- Step 6: Remove from skillet, slice in half, and serve immediately with salsa.
Notes
- To prevent sogginess, wrap leftover grilled cheese burritos tightly in foil and refrigerate for up to 2 days.
- For best results, reheat in a skillet over low heat, flipping occasionally, to re-crisp the tortilla without burning.
- Serve with a side of guacamole or pico de gallo for extra flavor and texture.
- Don't overcrowd the skillet; grill one burrito at a time to ensure even browning and melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American