Recipe by ~Bekah~
I adopted this recipe from Mean Chef. This recipe I found on Epicurious. 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.
For chipotle sauce
- 1 cup fresh raspberries (better with fresh) or 1 cup 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 -10 inch) flour tortillas
- 2⁄3 cup coarsely grated havarti cheese
- 1⁄4 lb thinly sliced smoked turkey breast
- 6 slices crisp cooked bacon
Directions See How It's Made
- 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).