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) cans 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:
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).
Servings: 2
Time preparation: 30 min.
Time total: 60 min.