Community Pick
Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce
photo by PalatablePastime
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
2
ingredients
-
For chipotle sauce
- 236.59 ml fresh raspberries (better with fresh) or 236.59 ml frozen unsweetened raspberries, thawed (better with fresh)
- 29.58 ml sugar
- 59.14 ml ruby port
- 198.44 g can chipotle chiles in adobo, drained (I leave the adobo sauce in)
-
For Zuni rolls
- 2 scallions
- 2 (18-20 inch) flour tortillas
- 157.80 ml coarsely grated havarti cheese
- 113.39 g thinly sliced smoked turkey breast
- 6 slice crisp cooked bacon
directions
- 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).
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Reviews
-
Absolutely delicious and easy. The sauce is to die for. It can blast the top of your mouth off if you use too much in the rollup, so start off gently. I made it with fresh raspberries. The second time we did this we put sliced avocado in the center, so that it wouldn't get too hot (just because I don't like cooked avocado), and that was a great addition. It would be very adaptable to a variety of fillings.
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Tweaks
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WOW!! This is a wonderfull roll, the best! and the sauce is incredible! I made it as written with two exceptions, I used splenda instead of sugar, and I made a double batch of the sauce but only used 1 can chipotle chiles, with the sauce in, for the whole double batch. (Chicken me, but it turned out great for us.) Very tingly/burny on the tounge by itself, but wonderful added to the roll, and I'm sure anything else! DH added considerable on the outside of the roll. We will be using it on many other things, beef, chicken etc. For the zuni rolls, I did exactly as the recipe said. As promised, fabulous!!The havarti, turkey and crisp bacon and the smoky/raspberry sauce, with the richness of the port, left a wonderful rich smokiness on the palate. We will be making these again very soon, thank-you so much for sharing this fabulous recipe!!
RECIPE SUBMITTED BY
Bekah
United States