Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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. Ingredients:
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) |
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:
1. Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
2. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
3. Make Zuni rolls: Finely chop scallions.
4. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
5. Drizzle some chipotle sauce over filling and gently roll up tortillas.
6. 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.
7. Diagonally halve tortillas crosswise and serve remaining sauce separately.
8. Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).
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