TESTED & PERFECTED MEAN CHEF'S ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
FOR CHIPOTLE SAUCE 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) 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
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).
by: Bekah
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