Grilled Rasberry Chocolate Burritos Recipes

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.

CHOCOLATE BURRITOS

Steps:

• Note: The amounts for the ingredients are up to the user.
• Preheat the oven to 400 degrees F.
• While oven is preheating, use a chef's knife to chip chocolate off the block, or crush pistoles into small pieces. This is a fun step that creates a lot of chocolate shavings that can be fun for guests to help clean up by eating. The irregular shapes are good too because they create depth of flavor in the final product due to varying masses of chocolate tucked away in the burrito's rolls.
• Zest the lemon and set aside. Mincing is not necessary.
• Crush the walnuts between your palms or gently break with a rolling pin in a towel. Set aside.
• Put granulated sugar in a bowl for sprinkling onto the burrito.
• Spread 1 phyllo sheet on a baking sheet and brush with melted butter. Top with another phyllo sheet and brush it with butter. Top with a last sheet, but don't butter it on top. I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter.
• Sprinkle on chocolate, zest, and nuts, to taste. Be sure to allow room for rolling without bursting the roll. Sugar isn't really necessary inside the roll but a little can be nice.
• Roll up the dessert just like a burrito: tuck in sides toward the front then roll up. Also, a straight roll like sushi is fine.
• Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned.
• Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife. Serve immediately.

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.

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.