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Zuni Rolls with Raspberry Chipotle Sauce

Source of Recipe

Epicurious


Recipe Introduction

It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it. Original recipe called for 1 chipotle - not near enough.

List of Ingredients

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed (better with fresh)
2 tablespoons sugar
1/4 cup ruby port
1 (7 ounce) can chipotle chiles in adobo, drained (I leave the adobo sauce in)

For Zuni rolls:
2 scallions
2 9- to 10-inch flour tortillas
2/3 cup coarsely grated havarti cheese
1/4 lb thinly sliced smoked turkey breast
6 slices crisp-cooked bacon



Recipe

Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
Make Zuni rolls: Finely chop scallions.
Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
Drizzle some chipotle sauce over filling and gently roll up tortillas.
In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes.
Diagonally halve tortillas crosswise and serve remaining sauce separately.
Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).