Grilled Rasberry Chocolate Burritos Recipes

Steps:

• To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
• Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
• To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
• Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
• Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.

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

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.

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.

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.

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.