Ingredients
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1 cup fresh raspberries (better with fresh) or 1 cup frozen unsweetened raspberries, thawed (better with fresh)
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2 tablespoons sugar
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1 (7 ounce) can chipotle chiles in adobo, drained (I leave the adobo sauce in)
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2 scallions
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2/3 cup coarsely grated havarti cheese
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1/4 cup ruby port
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2 (9 -10 inch) flour tortillas
Instructions
- 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).