Best 5 Grilled Chocolate Raspberry Burritos Recipes

GRILLED CHOCOLATE-RASPBERRY BURRITOS

Steps:

• Stack tortillas and place in foil.
• Place over heat, turning occasionally until tortillas are warm and pliable.
• Remove and separate.
• Sprinkle each with chips and berries in the center.
• Fold in sides and roll up.
• Brush with half the melted butter.
• Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
• Transfer to serving dish and brush with remaining butter.
• Combine sugar and cinnamon and sprinkle over burritos.
• Serve immediately with ice cream if desired.

RASPBERRY-CHOCOLATE GELATIN

Steps:

• Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
• Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
• Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
• Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
• Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

CHOCOLATE RASPBERRY BARS WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
• In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
• In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
• Cut into 16 bars and store airtight in a plastic container for up to 1 week.

GRILLED BURRITOS

Steps:

• Brown ground beef and drain.
• While browning ground beef, cook instant rice according to box directions.
• Warm refried beans in small saucepan.
• In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
• Stir well.
• Cook covered for 5 to 10 minutes until meat and sauce are combined.
• Add cooked rice and kidney beans to meat mixture.
• Cook until warmed throughout.
• Warm tortilla shells in microwave for 10-12 seconds.
• Cover center of shell with refried beans.
• Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
• Fold over one side of tortilla, then fold in both ends.
• Finally fold over the other side of tortilla.
• Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
• Let brown then turn over and brown other side.

GRILLED RASBERRY CHOCOLATE BURRITOS

Steps:

• 1. Stack tortillas in foil. Place over heat on grill and turn occasionally to make tortillas warm and pliable. Once warm, remove from foil and seperate.
• 2. Sprinkle each with chocolate chips and berries in the center of tortilla. Fold in sides and roll up.
• 3. Brush each outside with half of melted butter. Place each on grill rack, cover and grill for about 3 mins., turning atleast once. Remove from heat once chocolate has melted and grill marks are shown.
• 4. Transfer to serving dish and brush with remaining melted butter. Sprinkle with cinnamon and sugar. Serve warm with vanilla ice cream and or Cool Whip. I've also done this with strawberries as well. You can also do this indoors if you have a George Foreman grill or grill pan.