Who would think grilling and chocolate would be in the same sentence? Well, 25 + years ago, I shocked many people, grilling desserts on my TV shows. Here's one of my tried-n-true grilled-dessert TV favorites.
Tip:
When choosing chocolate, look for a shiny finish, which signifies that the chocolate was heated at the right temperature for the right amount of time.
Look for a crispy snap when chocolate is broken into pieces.
Choose a good chocolate source for cooking, like Lindt, Callebaut, Scharffen Berger, or Perugina.
I've adapted a popular Mexican dessert to celebrate summer on the grill and a great way to wrap up any fiesta. The origin of this recipe is fried, but who is going to refuse this decadent version.
Chocolate con Plátanos Quesadilla
Makes 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
6 Flour tortillas
2 Tablespoons Olive oil
3 firm but ripe bananas, sliced into 1/2 inch pieces
1/2 cup chocolate, chopped
3 Tablespoons pecans, chopped
2 cups mini-marshmallows
3 Tablespoons sweet butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
Preheat grill or a grill pan to low temperature.
Mix sugar and cinnamon in a small bowl and reserve.
Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.
Place the tortilla on the grill over low heat. Cook for 4 to 5 minutes on each side, then move to medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.
