I found a recipe that sounded interesting, but I ended up changing nearly everything about it, so it’s completely mine now. I made this yesterday and it was so good…. so I’m sharing it with you.
Zuni Rolls with raspberry-chipotle sauce
1/2 c. raspberry jam, slightly heated
1 T. chipotle chile*
1 T. Framboise
2 oz. cream cheese
2 c. chicken, cooked and chopped
two 10-inch flour tortillas
6 slices crisp-cooked bacon, crumbled
make raspberry-chipotle sauce: In a microwave safe glass bowl, heat jam slightly until a little syrupy. Stir in the chipotle chile* and Framboise (raspberry liqueur). Set aside.
Make Zuni rolls: Finely chop scallions. On one tortilla, spread half of cream cheese, chicken, scallions and bacon. Drizzle with 1-2 tablespoons of raspberry-chipotle sauce and gently roll up. Repeat with second tortilla. In a lightly oiled skillet, toast rolls, starting with seam side down, over medium heat, turning, for about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.
(Sushi style: dice chicken, bacon and scallions very fine. Spread cream cheese over tortilla and add filling. Roll up tortillas tightly and toast as above. On a cutting board, cut rolls into 1-inch pieces. Arrange on plate and drizzle with raspberry-chipotle sauce.
* Tip for chipotle chili in adobo sauce: this can be found in the Mexican food section of the grocery store, generally in 6-oz. cans. Since I don’t use very much at one time and don’t want to waste this great chili, I put the chilies with all of the adobo sauce in a blender and blend until pureed; run through a food mill to remove seeds and skin. Put into an ice cube tray using a tablespoon measure and freeze into cubes. Remove from ice cube tray and store in a freezer bag. Note that it will stain your ice cube tray red!