This multi-layered dessert grilled quesadilla is filled with chocolate, raspberries, and ricotta. It is a great option to end a grilled meal outdoors.
This dessert has a creamy filling made with ricotta cheese and sugar. If you don’t have ricotta cheese on hand, try other soft spreadable cheeses, like cream cheese or cottage cheese. The tortilla dessert is cut into slices to be served like a cake.
The ‘cooking’ is mainly a heating process to melt the chocolate and warm the filling as well as getting a toasty grill mark look and taste on the bottom tortilla. Note that not all chocolates ooze when melted so may appear not hot when it actually is.
Grilled Chocolate Raspberry Quesadilla Recipe
- 1 container (16 oz) whole milk ricotta cheese
- 3/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- 8 large flour tortillas
- 1 cup chocolate chips
- 1 cup fresh raspberries, cut in half
- small bowl
- Mix the ricotta, sugar, and vanilla together in a small bowl until smooth.
- Place one tortilla on a cutting board. Spread ¼ of the filling on the tortilla (this is the bottom of the quesadilla).
- Sprinkle ¼ of the chocolate chips on the filling, then lay the second tortilla on top.
- Spread a light film of filling on top. Sprinkle the halved raspberries on the tortilla and add a few more chocolate chips. Repeat layers with remaining ingredients.
- Preheat a grill to medium-high heat. Use a spray or wipe oil on the GrillGrates.
- Slide the quesadilla off the chopping board onto the grill. Close the lid and grill for 3 to 4 minutes, lifting the edge to check for grill marks. Give the quesadilla a quarter turn after 2 minutes.
- Remove from the grill and let stand for 2 minutes before cutting and serving. Tip: Depending on what chocolate is used sometimes it will go soft but not ooze and look gooey.
Dutch Oven Dessert