Zuni Rolls with Raspberry Chipotle Sauce
Gourmet, August 1998
Zuni Rolls with Raspberry Chipotle Sauce
Gourmet, August 1998
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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 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 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. Serves 2.
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