Easy to Chew (IDDSI Level EC7)
Regular foods that are naturally soft and easy to chew, without tough, dry, or hard components.
These chili cheese burritos are the perfect combination of hearty, spicy chili and gooey melted cheese, wrapped in a soft flour tortilla. With options for different IDDSI levels, this recipe brings the flavors of a classic burrito to everyone’s table. Whether you’re making this as a quick lunch or a comforting dinner, these burritos are satisfying, flavorful, and adaptable for texture-modified diets.
Make this Recipe for Your IDDSI Level
As written, this recipes is at IDDSI Level 7 Easy to Chew. This recipe can also be adapted for Level 3 Liquidized, Level 4 Pureed, Level 5 Minced and Moist and Level 6 Soft and Bite Sized. See the adaptation instructions below or if you are printing the recipe, they will be included in the notes section.
Level 3 Liquidized (Smooth enough to drink or pour; no chewing): Blend this recipe with broth, adding slowly until the dish is flowing at 2mL loss in 10 seconds (read more about the flow test).
Level 4 Pureed (Smooth and thick enough to hold shape on a spoon; no chewing): Using broth, premoisten and blend tortilla chips, spreading on the plate. Puree the chili with broth until there are no lumps, and then top with the cheese sauce.
Level 5 Minced and Moist (Soft pieces that fit between fork prongs in a puree; minimal chewing): Instead of a flour tortilla, pregel crushed tortilla chips with broth and then serve the chili on top.
Level 6 Soft and Bite Sized (Tender pieces smaller than the width of fork prongs): Swap in pregelled tortilla chips for the wrap, and then you can enjoy the chili on top.
Chili Cheese Burritos Recipe
Ingredients
Equipment
Method
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the beans, crushed tomatoes, broth, chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine.
- Simmer for 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. If needed, add more broth to reach a suitable consistency for texture modification.
- In a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly for 1-2 minutes to create a roux. Slowly whisk in the milk, continuing to stir until the sauce thickens. Add the shredded cheese, stirring until completely melted and smooth. Adjust the sauce with additional milk if needed to achieve a creamy, pourable consistency.
- Warm the flour tortillas until soft. Spoon a generous amount of chili filling onto each tortilla, followed by a drizzle of cheese sauce. Roll up each tortilla, tucking in the sides to form a burrito.
SLP Notes
IDDSI Level Modifications: Level 3 Liquidized (LQ3): Blend this recipe with broth, adding slowly until the dish is flowing at 2mL loss in 10 seconds (read more about the flow test). Level 4 Pureed (PU4): Using broth, premoisten and blend tortilla chips, spreading on the plate. Puree the chili with broth until there are no lumps, and then top with the cheese sauce. Level 5 Minced and Moist (MM5): Instead of a flour tortilla, pregel crushed tortilla chips with broth and then serve the chili on top. Level 6 Soft and Bite Sized (SB6): Swap in pregelled tortilla chips for the wrap, and then you can enjoy the chili on top. Testing Method: Foods should pass the fork pressure test and be easily broken apart with the side of a fork. Texture Goal: Normal-appearing foods that are soft, tender, and moist. No tough skins, sharp crusts, or sticky textures. Bite Size Guidance: Serve in small, manageable pieces; individuals should not need excessive biting or prolonged chewing. Moisture Retention: Light sauces or dressings keep foods comfortable to chew and swallow without dryness.How do I…
Adjust the macros?
Protein: Increase protein by adding blended lentils to chili, unflavored protein powder to the cheese sauce (start with 1 tsp), top with a dollop of Greek yogurt or include poached egg or egg whites in the chili while cooking.
Fat: To change levels , add or cut down on butter in cheese sauce, use reduced or full fat dairy and meats.
Carbs: Add pureed vegetables, like sweet potato, zucchini, or spinach, into the chili to add fiber to reduce impact of carbs on blood sugars, use a bowl (possibly with riced cauliflower) to replace the tortilla.
Make it fit my eating style?
Gluten-Free: Opt for corn tortillas in a street taco style (likely need utensils), or go for corn chips to replace the tortillas, and use gluten free flour for roux.
Dairy-Free/Vegan: Use a cheese sauce substitute and a plant protein like textured vegan protein to achieve the similar textures and assembly.
Make it fit my spoons?
- Mix the chili ingredients in an oven safe dish and cover and bake in an oven for an hour at 350°, stirring and breaking up chunks halfway through.
- Your favorite version of canned chili can be blended or mashed as needed. Premixed spice blends can be used but you’ll save a lot over time with slowly buying spices in bulk and just experimenting with quantities to fit your tastes.
- Skip the roux and just mix shredded cheese stirred into chili, however can lead to large clumps of stretchy cheese vs smooth consistency of a béchamel/queso.
- Can skip the pregelling of tortilla if you instead serve as a burrito bowl with layers.
Keep Reading
A zip of orange citrus and pillowy chocolate nougat make eating texture modified dessert just as indulgent.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
