Mean Chef'S Zuni Rolls With Raspberry Chipotle Sauce - cooking recipe

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

Preparation

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).