Zuni Rolls with Raspberry Chipotle Sauce

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo

For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

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.

Serves 2.

Gourmet
August 1998

You Asked For It; Cottonwood Café, Boston MA

Smoked Turkey, Cheese, and Bacon Tortilla Rolls

Recipe Link: http://www.epicurious.com/run/recipe/view?id=15259

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I stumbled across this recipe, it was great and simple.
The sauce is killer and could be served with chicken as well. --Mean Chef

Avocados are good if you don't let them get hot (stick them in the middle of the rollup).