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Mello Jello Burrito Hand Pies: A Whimsical Treat for All Ages

The aroma of warm cinnamon always brings me back to my grandmother’s kitchen. She wasn’t much of a baker, but she had a knack for creating fun, whimsical snacks that made us grandkids feel incredibly special. I remember one summer afternoon, she attempted to make fruit pies, but with a twist – Jell-O! The resulting concoction was a bit…unconventional, to say the least. However, the memories of that day – the laughter, the sticky fingers, and the surprising deliciousness – are forever etched in my heart. These Mello Jello Burrito Hand Pies are my take on that memory – a playful and utterly delightful treat that’s sure to bring a smile to your face.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-20 minutes
Total Time: 25-35 minutes
Servings: 6
Yield: 6 burritos
Dietary Type: Vegetarian (easily adaptable to Vegan)

Ingredients

1 1/2 cups boiling water
1 (5/8 ounce) box any flavor sugar-free red Jell-O
1 (29 ounce) can fruit cocktail (do not drain)
1/2 cup cold water
6 tablespoons cornstarch
1 1/2 teaspoons cinnamon (optional)
4 tablespoons Splenda sugar substitute
1/2 cup Shiraz wine
6 large flour tortillas
Spray margarine (optional, for topping)
1 tablespoon low-fat cream cheese (optional, for assembling burritos)
1 teaspoon reduced-fat peanut butter (optional, for assembling burritos)
Pinch of salt

Equipment Needed

Medium saucepan
Wire whisk
Large spoon
Covered bowl
Toaster oven
Rack
Foil (optional)
Refrigerator

Instructions

Bring 1 1/2 cups of water to a boil in a medium saucepan.
While the water is heating, in a separate bowl, use a wire whisk to thoroughly combine the cornstarch with the cold water. Ensure there are no lumps.
Once the water is boiling, slowly whisk the cornstarch mixture into the boiling water until it begins to thicken.
Continue to cook, while stirring constantly, for one more minute so the mixture comes to its full ‘bloom’ and is properly thickened. This step is crucial to prevent a starchy taste.
Remove the pan from the heat. Do not return it to the stove for the subsequent steps.
Add a pinch of salt.
Whisk in one 5/8 ounce package of sugar-free red Jell-O for two minutes, ensuring it is completely dissolved.
In a small bowl, mix the cinnamon with the Splenda sugar substitute.
Add the cinnamon-Splenda mixture to the pot and whisk for another thirty seconds, until thoroughly incorporated.
Pour in the Shiraz wine and whisk until well blended. This adds a wonderful depth of flavor, but can be substituted with water or juice if preferred.
Dump the entire can of fruit cocktail (undrained) into the pot.
Mix with a large spoon until the fruit is evenly distributed throughout the gelatin mixture.
Refrigerate the mixture in a covered bowl for at least six hours, or preferably overnight. This allows the Jell-O to set completely and the flavors to meld.
Once the Jell-O mixture is set, it’s time to assemble the burritos.
For each serving, take one large flour tortilla.
Optional step: If using, spread one tablespoon of low-fat cream cheese on the bottom third of the tortilla. Then, spread one teaspoon of reduced-fat peanut butter on top of the cream cheese.
Measure approximately one-third to one-half cup of the gelatin mixture and place it on top of the cream cheese/peanut butter layer (if used), or directly onto the tortilla if not.
Roll up the tortilla like a regular burrito, ensuring the ends are closed well. This will prevent leakage during toasting.
Place the assembled burritos seam side down on a rack in a toaster oven set to ‘medium toast’.
Optional step: For extra flavor and a golden-brown crust, you can spray the top of the burrito with spray margarine.
If you are concerned about leakage, place a piece of foil on the rack underneath the burrito, just in case.
Allow the burrito to remain in the toaster oven for at least ten minutes after the signal bell rings. This extra time allows the filling to heat thoroughly and become like pie filling.
If the burrito is not brown enough to your liking, heat it on low one more time and remove when the desired color/crispness is reached.
Alternatively, you can bake these burritos in a regular oven. Experiment with temperatures between 350°F and 375°F to find the best setting for your oven.

Expert Tips & Tricks

Preventing Leaks: The key to a successful Jell-O burrito is ensuring a tight seal. Fold the ends of the tortilla inwards before rolling it up completely.
Controlling Sweetness: Adjust the amount of Splenda to your taste. Remember that the Jell-O and fruit cocktail already contain some sweetness.
Experiment with Flavors: Don’t be afraid to try different Jell-O flavors and fruit combinations! Pineapple chunks with lemon Jell-O, or diced peaches with orange Jell-O are both excellent choices. White Zinfandel wine can be substituted in place of the Shiraz.
Lowering Calories: Choose juice-packed or water-packed fruits instead of those in syrup to reduce the overall calorie count.

Serving & Storage Suggestions

Serve the Mello Jello Burrito Hand Pies warm, straight from the toaster oven. The warm filling and slightly crispy tortilla create a delightful contrast in textures. Leftover burritos can be stored in the refrigerator for up to 3 days. Reheat them in a toaster oven or microwave until warmed through. While freezing is possible, it may alter the texture of the Jell-O filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	5g	6%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	45g	16%
Dietary Fiber	2g	7%
Sugars	25g	–
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: Ensure the Jell-O is vegan-friendly. Some brands use gelatin derived from animal products. Look for plant-based gelatin alternatives or agar-agar.
Gluten-Free: Use gluten-free tortillas for a gluten-free version.
Different Fruits: Get creative with your fruit combinations! Canned pineapple chunks, crushed pineapple, diced pears, or peaches all work well.
Juice Substitution: Replace the wine with cranberry juice for red Jell-O variations or white grape juice for lighter fruit combinations.
Spice it Up: Add a pinch of chili powder to the cinnamon-Splenda mixture for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I use regular Jell-O instead of sugar-free?
A: Yes, you can, but be mindful of the added sugar. You may need to reduce or eliminate the Splenda in the recipe.

Q: Why do I need to let the Jell-O mixture set overnight?
A: Allowing the Jell-O mixture to set completely is crucial for achieving the right consistency in the filling. It prevents the burritos from becoming too runny when heated.

Q: Can I make these in a regular oven instead of a toaster oven?
A: Yes, you can bake these in a regular oven at 350°F (175°C) to 375°F (190°C) until the tortillas are golden brown and the filling is heated through. Keep a close eye on them to prevent burning.

Q: Can I use different types of wine?
A: Absolutely! Experiment with different wines to find your favorite flavor combination. A fruity rosé or a light-bodied Pinot Noir would also work well. For white Jell-O variations, try a dry Riesling or Sauvignon Blanc.

Q: How do I prevent the tortillas from becoming soggy?
A: Make sure the Jell-O mixture is fully set before assembling the burritos, and don’t overfill the tortillas. Toasting or baking the burritos helps to crisp up the tortillas and prevent them from becoming soggy.

Final Thoughts

These Mello Jello Burrito Hand Pies are a delightful reminder that cooking should be fun and playful. They’re perfect for a quick breakfast, a whimsical snack, or a conversation-starting dessert. Don’t be afraid to get creative with your fillings and flavor combinations. I encourage you to try this recipe, put your own spin on it, and share the joy with your loved ones. And if you happen to stumble upon a new and exciting variation, be sure to let me know! Happy cooking!

Mello Jello Burrito Hand Pies Recipe