1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (262g) Recipe makes 2 servings The following items or measurements are not included below: 7 ounces chipotle chiles in adobo 2/3 cup havarti cheese
Calories 513
Calories from Fat 141		(27%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 1619mg		67%
Potassium 394mg		11%
Total Carbohydrate 58.5g		19%
	Dietary Fiber 6.3g	25%
	Sugars 19.2g
Protein 27.0g		54%
detailed view... how is this calculated?

Menus using this recipe:

Replacing 2 - 8 Dec 08 Menu

Smilyn

Easter/Rick's Birthday 2009

Lazy Chef 2

people who like this recipe also like:

Cottage Pie With a Bit of Zing

By: Mirj

Oven Baked Fish

By: Kim D.

Trout With Lime & Thyme

By: EdsGirlAngie

Avocado Stuffed Eggs

By: ms_bold

Tuscan Peas

By: Terese

Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce

Recipe #25025 | 1 hour | 30 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: ~Bekah~
Apr 12, 2002

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.

SERVES 2 (change servings and units)

Ingredients

For chipotle sauce

1 cup fresh raspberry or 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)

For Zuni rolls

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).

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pigs in the Garden Casserole

Chicken With Tarragon, Garlic & Olives

Chicken Parmesan

Chicken Marbella - Silver Palate Cookbook

Sweet and Spicy Tomatoes

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Turkey
Main Ingredient > Fruit > Berries > Raspberries
Preparation > Time to Make > < 60 mins
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: Spectatrix

On Jul 19, 2009

Very tasty. I added only two chipotle chiles to the sauce, so it was spicy without being overbearing. I also added avocado to the wraps. Will definitely make again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: karen in tbay

On Sep 3, 2008

Excellent! Very Spicy! Next time I will elect not to dip into additional sauce but enjoy what I had on the wrap which blended well with all the other ingredients. I will also try the cream cheese because I love the combo of cream cheese with a hot jelly/jam on crackers and this sauce rocks! My DH doubled the recipe using sherry, and kept the adobe sauce. Since you can't really eat alot of the sauce due to the heat I opted to freeze in very small quantities. Will try it on grilled chicken tonight. The sauce was a great hit at my husband's workplace and he had to copy off for 6 of the men who requested the recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tyrgares

On Sep 17, 2003

Out of curiosity, I looked up this recipe on epicurious. The reviews said to take note that the recipe calls for 1 canned chipotle chili, not 1 can of chipotle chiles. I ended up adding more and more to taste, and eventually ended up using the whole can. I wouldn't recommend this as a sauce to use while grilling, rather use it afterward. I didn't find it exceptionally spicy, but I love things HOT!

13 people found this review helpful

Was this review helpful to you? YES | NO

From: LeahG

On Jun 1, 2004

we really liked these. the rolls were so tasty, i have to say the sauce was a little hot for me. i really like the smokey flavor from the chipotle so i added a block (8oz) of cream cheese and i have to say it was so darned good, it mellowed the heat just a little and you could still taste the other flavors of the sauce.

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 19 reviews