Mean Chef’s Zuni Rolls With Raspberry Chipotle Sauce

Mean Chef’s Zuni Rolls With Raspberry Chipotle Sauce

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 2

    • About This Recipe

    “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.”

    Ingredients

    For chipotle sauce

  • 1cup fresh raspberries (better with fresh) or 1cupfrozen unsweetened raspberries, thawed( better with fresh)
  • 2tablespoonssugar
  • 1/4 cupruby port
  • 1 (7ounce) cans chipotle chiles in adobo, drained( I leave the adobo sauce in)

    • For Zuni rolls

  • 2scallions
  • 2 (9 -10inch)flour tortillas
  • 2/3 cupcoarsely grated havarti cheese
  • 1/4 lbthinly sliced smoked turkey breast
  • 6slicescrisp 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).

    • Reviews

  • “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.:)”

  • “Absolutely delicious and easy. The sauce is to die for.It can blast the top of your mouth off if you use too much in the rollup, so start off gently.I made it with fresh raspberries. The second time we did this we put sliced avocado in the center, so that it wouldn’t get too hot (just because I don’t like cooked avocado), and that was a great addition.It would be very adaptable to a variety of fillings.”

  • “Loved these rolls.The only thing I will change is to bake next time rather than doing them on the griddle.Love the sauce and will use it on many other dishes.”

  • “Oh, yum, what a great meal!I used about 3/4ths of the can of chipotle peppers; the sauce was hot but not overwhelming.Don’t forget the scallions – they really are necessary to perfectly balance the flavors.Now I just need to plan what else to use sauce for…”

  • “What a sauce! I actually used cherries instead of raspberries, which are not available here. Plenty sauce left overs.”

  • “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.”

  • “These rolls were alright, but the sauce is fantastic.The sauce, at least, is sure to appear around here again.Since the sauce is quite spicy, I elected to serve it entirely on the side to be applied to each individual’s taste.”

  • “The sauce was fantastic.A little hot, but it was still fantastic.”

  • “Awesome.The fact that it’s so easy to make is just icing on the cake.I got carried away with putting toppings on the 6” tortillas (smaller than recommended) and couldn’t roll them up, so I topped it off with another tortilla, more or less making a quesadilla and enjoyed the “sandwich” that way. Worked beautifully.Next time I’ll know that I can add more heat to the sauce because the roll tempers the chile. No way could I deal with a whole can of chipotles. Recommend you add a chile at a time if you have any reservations.”

  • “Loved it. I didn’t have the chipotles in adobo, so I used ground, and went easy on it so the kids would stay happy. I served with excellent “Apple Carrot Slaw With Ginger Mint Dressing #95436″ and it made for an excellent light supper.”

  • “The turkey, havarti and bacon was a great combo.But the sauce was so hot that I really couldn’t enjoy it.I guess I ama little wimpy on heat.”

  • “What can I say?This is one of the best recipes I have made from Zaar.I loved the sophisticated flavors and textures. They are going to be the main attraction for my Super Bowl party! Thanks, Mean.”

  • “Fabulous! I used half the amount of chipotles in the sauce but otherwise made as directed and baked in the oven. When hot, the havarti melts and combines with the chipotle sauce, set off by the saltiness of the turkey and crisp bacon. Amazingly good especially when dipped in extra sauce. I also made the recipe into quesadillas for the kids as they were easier for them to handle, VERY light on the chipotle sauce. Everyone loved them. Would be really good served as an appetizer this way, sauce on the side. Thanks, Mean!”

  • “I’ll admit, after tasting the sauce I was thinking “uh-oh”, I just didn’t think it was going to be a winner at all. Then, I added the sauce to the roll and cooked as indicated and tasted…….it was FABULOUS. I have a super pickky husband and he said hands down, this was a five star recipe. Personally, I will add more raspberries to my 1/2 of the sauce because I would like a little more raspberry flavor. We had to use frozen ones since fresh were not available, but I would bet the sauce would be even more amazing with fresh raspberries. We used whole wheat/low carb tortillas and substituted Splenda for the sugar with great results. Thanks for a definite “do again” meal.”

  • “Very good and tasty and more filling than I thought they would be.I liked the sauce but it is on the sweet side so just a touch does it for me — no extra needed.I have long thought bacon paired with poultry is a lovely and rich combo and this recipe is testimony to that.Give this a try for a great alternative to a regular ol’ boring sandwich.jj :)”

  • “I posted a request for recipes using Raspberry Chipotle Sauce (I had bought it at Costco) and Mean Chef referred me to this one.WOW!I made the rolls in about 10 minutes and cooked them in the oven as suggested.A marvelous meal in a hurry.Not only did I find out that the sauce is very good, but I discovered Havarti cheese–another yum!I will definitely make these again, and after the two bottles of sauce I bought are gone, I’ll buy more.”

  • “Excellent!!!! And very easy for a restaurant quality meal. I will make these again.”

  • “Makes a great club wrap. The sauce was simple to make, and although the sauce had a little bit of a bite tasting it by itself, it was not too spicy served with the sandwich. I also made my sauce with sweet vermouth as I was out of port, and it was quite nice. I didn’t figure my daughter would care for the sauce or the green onions, and made hers without, with the addition of a little bit of ham. It was quite good that way. We all enjoyed. Thanks for posting!”

  • “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. “

  • “WOW!! This is a wonderfull roll, the best! and the sauce is incredible! I made it as written with two exceptions, I used splenda instead of sugar, and I made a double batch of the sauce but only used 1 can chipotle chiles, with the sauce in, for the whole double batch. (Chicken me, but it turned out great for us.) Very tingly/burny on the tounge by itself, but wonderful added to the roll, and I’m sure anything else!DH added considerable on the outside of the roll.We will be using it on many other things, beef, chicken etc.For the zuni rolls, I did exactly as the recipe said. As promised, fabulous!!The havarti, turkey and crisp bacon and the smoky/raspberry sauce, with the richness of the port, left a wonderful rich smokiness on the palate.We will be making these again very soon, thank-you so much for sharing this fabulous recipe!!”

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