Ingredients
4 whole Burrito Sized Tortillas
1 cup Cooked White Rice
1-13 cup Leftover Chili
1/2 cups Grated Cheddar Cheese
Chopped Fresh (or Dried) Chives
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Tear off four pieces of aluminum foil that are about the same size as the tortillas. Set the foil pieces on a work surface. Lay one tortilla on each piece of foil. Spoon 1/4 cup of rice slightly off-center of the tortilla (it makes it easier to fold). Top with 1/3 cup of the chili, 2 tablespoons of cheese and a sprinkle of chives. 2. Roll the tortilla into burrito form, then roll the foil around the completed burrito. Crimp the foil edges to seal. Repeat with the remaining burritos. 3. Freeze. To eat, unwrap the foil from the burrito and rewrap it with a damp paper towel. Microwave for 3 minutes on high.