Best 7 Grilled Rasberry Chocolate Burritos Recipes

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For those seeking a culinary delight that harmonizes tantalizing flavors and textures, look no further than the art of grilling raspberry chocolate burritos. With their crisp-tender exteriors and warm, gooey centers, these sweet and savory creations will transport your palate to a state of pure bliss. Picture a symphony of flavors where raspberries' tartness dances with chocolate's richness, all wrapped in a lightly charred tortilla that exudes a smoky aroma. Whether it's as a delectable brunch offering, an indulgent dessert, or a unique appetizer, the grilled raspberry chocolate burrito stands poised to become your new kitchen masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED VEGGIE BURRITOS



Grilled Veggie Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 burritos

Number Of Ingredients 20

1 yellow squash
1 zucchini
1 ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4 burrito-sized tortillas
2 cups black beans
1/2 recipe Garlic Cilantro Lime Rice, recipe follows
1/2 cup grated Monterey Jack
2 tomatoes, chopped
1/2 cup chopped onions
1/4 cup sour cream
1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Steps:

  • Prepare a grill for medium heat.
  • Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
  • Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
  • To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
  • Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
  • Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
  • 2012 Ree Drummond, All Rights Reserved

CHOCOLATE BURRITOS



Chocolate Burritos image

This is an easy recipe that doesn't really call for specific amounts, just some guidelines to make mouth-watering, yummy chocolate burritos. In fact, additional ingredients can be set out in bowls to create a buffet line in the same style for making tacos or burritos at home. Temperature is the vehicle that alters the impact of the chocolate flavor in this dish. In this melted and warmed state, the chocolate escapes into the recesses of the throat waking up taste buds that are far off of the map from the tongue. Feeling the effect of pristine chocolate, not hot and not cool, paired with the sharp citrus accent and richly textured nut meats adds dimension and lengthens this favorable chewing experience. Don't use chips. There is something added to them which prevents the drippy effect of chocolate which looks great upon cutting and has a cleaner, unobstructed flavor.

Provided by Warren Brown

Categories     dessert

Time 33m

Yield 1 serving

Number Of Ingredients 6

Block of bittersweet chocolate, about 1 cup size
1 lemon
1/2 to 1 cup walnuts
Granulated sugar
3 to 6 sheets phyllo dough, thawed
Unsalted butter, melted for brushing

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



Grilled Chocolate-Raspberry Burritos image

Make and share this Grilled Chocolate-Raspberry Burritos recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 8-inch flour tortillas
1 cup semi-sweet chocolate chips
1 cup fresh raspberry
2 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 436.7, Fat 22, SaturatedFat 12, Cholesterol 15.3, Sodium 289.9, Carbohydrate 60.1, Fiber 6.3, Sugar 26.4, Protein 6.5

GRILLED RASPBERRY CHICKEN



Grilled Raspberry Chicken image

Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I make it often.

Provided by Natasha7

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

1 cup raspberry vinaigrette
2 tablespoons chopped fresh rosemary, divided
6 skin-on chicken thighs
6 chicken drumsticks
½ cup seedless raspberry jam
4 ½ teaspoons raspberry vinaigrette
1 ½ teaspoons lime juice
½ teaspoon soy sauce
⅛ teaspoon garlic powder

Steps:

  • Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
  • Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
  • Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
  • Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 19.1 g, Cholesterol 101.2 mg, Fat 15.8 g, Fiber 0.1 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 360.5 mg, Sugar 17.9 g

GRILLED RASBERRY CHOCOLATE BURRITOS



Grilled Rasberry Chocolate Burritos image

Wanted something sweet and didn't want to turn oven on or be stuck in the kitchen. These turned out rather yummy! The measurments are fairly accurate as I just eye ball it.

Provided by Kristin Miller @Kk723

Categories     Fruit Desserts

Number Of Ingredients 7

4 - 12 inch flour tortillas
1 cup(s) semi sweet chocolate chips
1 cup(s) fresh rasberries (can use frozen just make sure you thaw and drain them well)
2 tablespoon(s) melted butter
2 teaspoon(s) sugar
1/2 teaspoon(s) cinnamon
- vanilla ice cream and or cool whip to top it off!

Steps:

  • 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.
  • Sprinkle each with chocolate chips and berries in the center of tortilla. Fold in sides and roll up.
  • 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.
  • 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-COVERED RASPBERRY BROWNIES



Chocolate-Covered Raspberry Brownies image

These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.

Provided by Darcy Lenz

Time 1h30m

Yield 9

Number Of Ingredients 15

½ cup unsalted butter
½ cup semisweet chocolate chips
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup raspberry jam
1 ½ cups fresh raspberries
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
1 pinch kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
  • Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
  • Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
  • Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
  • Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
  • To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
  • Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
  • Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g

GRILLED BURRITOS



Grilled Burritos image

These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.

Provided by Krich

Categories     Mexican

Time 30m

Yield 10 large burritos

Number Of Ingredients 13

1 lb lean ground beef
1 (14 ounce) can red kidney beans or 1 (14 ounce) can black beans
1 cup instant rice
1 package taco seasoning mix (Taco Seasoning Mix)
1 can refried beans
shredded cheese, of choice (I use cheddar)
sour cream
1 large tortilla
taco sauce
onion
chile
tomatoes
salsa

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.

Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8

Tips:

  • Use fresh raspberries for the best flavor.
  • If you don't have chocolate chips, you can use chopped semisweet chocolate or even Nutella.
  • Be careful not to overcook the burritos, or the chocolate will melt and become too runny.
  • Serve the burritos immediately with a dollop of whipped cream or ice cream.
  • For a more decadent dessert, try drizzling the burritos with chocolate sauce or caramel sauce.

Conclusion:

Grilled raspberry chocolate burritos are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you serve them with whipped cream, ice cream, or chocolate sauce, these burritos are sure to be a hit!

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