Dessert Burritos Recipes

FRUIT BURRITOS

Steps:

• Heat oil in a deep saucepan over medium heat. Mix sugar and cinnamon together in a brown paper bag.
• Put about 1 tablespoon pie filling in the center of each tortilla and roll up like a burrito, folding both ends over.
• Lower burritos carefully into the hot oil in batches. Fry until medium brown and crispy, turning once, 3 to 5 minutes. Transfer to a plate lined with paper towels to drain and then shake in the paper bag until coated with cinnamon-sugar mixture. Repeat with remaining burritos.

DESSERT BURRITOS

Steps:

• Wrap tortillas in foil. Grill the tortilla packet, uncovered, on the rack directly over medium coals about 10 minutes or until warm, turning once.
• Working with one tortillas at a time, spread 1 tablespoon ice cream topping down the center of each tortilla. Top with 3 or 4 banana slices and 2 tablespoons crushed cookies. Fold one-third of the tortilla over filling. Tuck in ends and roll up, forming a burrito. Secure with wooden toothpicks. Brush with melted butter.
• Grill burritos directly over medium heat for 3-4 minutes, turning once, or until tortillas are lightly browned. Let cool 5 minutes before serving.
• If desired, serve with whipped cream, jam or chopped fresh strawberries.
• Chocolate-Marshmallow Burritos: Prepare as directed, except spread 1/4 cup marshmallow creme down the center of tortillas. Sprinkle with 1/4 cup chopped peanuts. Drizzle with 1/4 cup chocolate syrup. Fold and grill as above.

APPLE BURRITOS

Steps:

• 1. Mix apples and sugar in a saucepan. Add water to cover. Simmer until tender.
• 2. Blend corn starch, 2 Tbsp water, and spices in a small bowl.
• 3. Stir into apples. Cook until thickened, stirring constantly. If using apple pie filling, just heat in pot on top of stove until warm.
• 4. Soften tortillas 1 at a time in butter in skillet for several seconds on each side.
• 5. Spoon 1/4 cup apples on each.
• 6. Roll to enclose filling.
• 7. Place seam side down on ovenproof serving plate or baking pan. Sprinkle with cinnamon sugar.
• 8. Broil until light brown. Serve with sour cream, yogurt, or a scoop of ice cream when serving for dessert.

CHOCOLATE BURRITOS

Steps:

• This recipe makes 6-10 burritos.
• MAKE THE MOUSSE FIRST Open box of Dream Whip and add both packets to a large bowl. Add one cup milk and 1 teaspoon vanilla. Beat on high for 6 minutes. Add the packet of instant chocolate pudding and add one cup milk. Beat low to mix then on high for about 4 minutes.
• Lay one flour tortilla shell out flat. Sprinkle with cinnamon.
• Take about 1/3 cup mousse and place on tortilla at one end. (Do not use more than 1/3 cup because it will ooze out the sides. Trust me 1/3 cup of mousse is plenty!) Fold that end of the tortilla with mousse over one fold, then fold in the sides and continue folding gently until you almost reach the end.
• Beat 1 egg well and brush egg on the last flap of the tortilla. (You won't use the entire egg on one burrito. You will use one egg for about 6-10 burritos.) The egg will help keep the burritos together at the last fold.
• Hold the fold together for a few seconds to make sure it seals well.
• Drop in hot vegetable oil or a deep fryer until the burrito is a little brown and crunchy (approximately 3 minutes depending on how hot your oil is). If using stove top method be sure to turn the burrito over to ensure crispness on both sides.
• Remove from fryer and lay on paper towel to drain excess oil.
• Take your raspberry preserves and place in small microwave safe dish. Heat for about 10 seconds. Remove and stir to smooth consistency. Reheat as necessary to make warm and fluid. Do the same with the hot fudge.
• Lay the burrito on a plate. cover with whipped cream and drizzle warm raspberry sauce and hot fudge.
• Sprinkle each burrito with fresh raspberries and serve immediately.

STRAWBERRY BURRITOS

Steps:

• Rinse, hull, and slice strawberries and place in a large bowl.
• Mix with 1/4 cup sugar and stir to blend.
• Allow to sit, refrigerated, until strawberries are juicy, about 1 hour.
• Take a moist paper towel and dab it across the face of the tortilla (until tortilla is slightly damp only).
• Sift confectioners (powdered) sugar all over tortilla until it is reasonably covered.
• Flip over and do other side the same way.
• Take 1/4 of the sugared strawberries and place in the middle of the tortilla.
• Fold up bottom edge and roll up sideways, burrito style.
• Place burrito on serving plate.
• Garnish with whipped cream and a little more sifted confectioners sugar (if desired).
• Repeat with other 3 burritos.
• Serve at once.

APPLE CINNAMON CHIMICHANGAS

Steps:

• Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
• Place cinnamon sugar in a shallow dish.
• Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
• Heat oil in a large, deep saucepan over medium heat.
• Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.