Mean Chefs Zuni Rolls With Raspberry Chipotle Sauce Recipes

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MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE



Mama's Kitchen's Raspberry Chipotle Sauce image

Make and share this Mama's Kitchen's Raspberry Chipotle Sauce recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 15m

Yield 1 batch

Number Of Ingredients 4

2 cups frozen unsweetened raspberries, thawed or 1 1/2 cups raspberry jam, omit the sugar if using jam
1/4 cup sugar
1/4 cup ruby port
1 chipotle chile in adobo, from a 7 ounce can more to taste

Steps:

  • (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
  • Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
  • Allow to cool a little if desired.
  • Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
  • Remove seeds from sauce using a fine mesh strainer if desired.

Nutrition Facts : Calories 415.8, Fat 1.6, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 87.4, Fiber 16, Sugar 65.4, Protein 3.1

ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE



Zuni Rolls with Raspberry Chipotle Sauce image

Categories     Sandwich     Berry     Cheese     Dairy     Poultry     turkey     Dinner     Lunch     Raspberry     Meat     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo
For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Steps:

  • 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.

MEAN CHEF'S ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE



Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce image

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.

Provided by Bekah

Categories     Raspberries

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

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)
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

Steps:

  • 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).

BRIE WITH RASPBERRY CHIPOTLE SAUCE



Brie With Raspberry Chipotle Sauce image

A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.

Provided by CountryLady

Categories     Raspberries

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (8 ounce) brie round
1 cup frozen raspberries
1/4 cup frozen raspberry concentrate
1/4 cup port wine or 1/4 cup red wine
1 tablespoon chopped dried chipotle chile in adobo

Steps:

  • Set aside 1/4 cup of the raspberries on a paper towel.
  • Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
  • Reduce heat and simmer until slightly thickened, about 5 minutes.
  • Transfer to a sieve and press through into a bowl.
  • Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
  • Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
  • Sprinkle with remaining raspberries and cut into wedges.

RASPBERRY CHIPOTLE BBQ SAUCE



Raspberry Chipotle BBQ Sauce image

This recipes combines inexpensive bottled BBQ sauce with raspberry preserves and spices. You can adjust the heat by adding more or less peppers and adding honey if you like. It's pretty spicy, but mellows as it grills. We use it on baby back ribs, but I imagine chicken or other grilled meats would be good too.

Provided by BakinBaby

Categories     Sauces

Time 3m

Yield 3 cups

Number Of Ingredients 6

18 ounces barbecue sauce (bottled)
8 ounces raspberry preserves
6 ounces chipotle chiles in adobo (canned)
1 onion (chopped)
2 tablespoons red pepper flakes
2 tablespoons liquid smoke (optional)

Steps:

  • Combine ingredients in a blender or food processor, process until smooth.
  • Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.

Nutrition Facts : Calories 529.3, Fat 1.2, SaturatedFat 0.1, Sodium 1616.2, Carbohydrate 128.4, Fiber 3.6, Sugar 89.5, Protein 1.1

PEAR CARROT SLAW WITH GINGER MINT DRESSING



Pear Carrot Slaw With Ginger Mint Dressing image

Another favourite gingery recipe from "Red, Hot and Green". The book describes this as invigorating, refreshing and lusty in flavour! Low calorie and fat but still satisfying. Could be fat free by eliminating the oil and peanuts. My family is crazy about this taste!

Provided by Barefoot Beachcomber

Categories     Apple

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
2 large Asian pears, cored and slivered
2 medium carrots, peeled and slivered
3 inches gingerroot, peeled and slivered
2 shallots, thinly sliced
salt and pepper, to taste
1/3 cup finely chopped of fresh mint
1/2 cup coarsely chopped toasted peanuts, for garnish

Steps:

  • In a large bowl, whisk together the vinegar and peanut oil.
  • Add the pears, carrots, ginger, and shallots; mix gently.
  • Season with salt and pepper.
  • The salad can be prepared to this point and refrigerated for up to 3 hours.
  • Just before serving add the mint and mix gently.
  • Serve immediately, garnished with the peanuts.

Nutrition Facts : Calories 243.9, Fat 16.2, SaturatedFat 2.4, Sodium 27.8, Carbohydrate 22.8, Fiber 7.9, Sugar 11.9, Protein 6.2

EASY RASPBERRY CHIPOTLE SAUCE FOR CREAM CHEESE



Easy Raspberry Chipotle Sauce for Cream Cheese image

From lack of finding the "real deal" at the grocery store, this is my version. I have never had it before, but my Sister In Law was telling me she thought it sounded like something I would like. Hope you enjoy my version. I used low fat cream cheese and low sugar raspberry preserves. Be sure to adjust the chipotle pepper to your taste. I would begin by adding about 1/4 of a pepper and continue to add for the heat you like. Servings is a guess because I think I could eat the whole thing by myself.

Provided by Milkmans Daughter

Categories     Spreads

Time 10m

Yield 1 block, 6 serving(s)

Number Of Ingredients 3

8 ounces cream cheese
1/3 cup raspberry preserves
1/2 chipotle pepper

Steps:

  • Allow Cream Cheese to come to room temperature.
  • Put 1/2 Chipotle Pepper (or your desired amount) in small food processors and pulse until well chopped.
  • Add Raspberry Preserves to food processor.
  • Pulse again until well mixed.
  • Place Cream cheese block on serving dish and pour preserve mixture over.
  • Serve with any light crackers such as water crackers. Enjoy!

Nutrition Facts : Calories 181.4, Fat 13.2, SaturatedFat 8.3, Cholesterol 41.6, Sodium 117.6, Carbohydrate 13.3, Fiber 0.2, Sugar 8.7, Protein 2.9

RASPBERRY CHIPOTLE SAUCE



Raspberry Chipotle Sauce image

Make and share this Raspberry Chipotle Sauce recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 20m

Yield 3/4 pint

Number Of Ingredients 7

3 -4 cups fresh raspberries, rinsed and drained (or frozen raspberries thawed with juice)
1 -3 chipotles packed in adobo sauce plus 1 tsp. of the adobo sauce
2 tablespoons fresh lemon juice
2 tablespoons powdered fruit pectin
3/4 cup sugar
1 -2 teaspoon unsalted butter
3/4 teaspoon baking soda

Steps:

  • Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
  • Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
  • Pour the puree and lemon juice into a large non-reactive pan.
  • Add the pectin and mix thoroughly.
  • Put the pan over high heat and bring to a full rolling boil, stirring constantly.
  • Stir in the sugar, mix well and bring back once again to a full rolling boil.
  • Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
  • Using a funnel, pour the liquid into the jar or bottle.
  • Store the sauce in the refrigerator for up to 1 month.

Nutrition Facts : Calories 1083.7, Fat 8.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 1266.6, Carbohydrate 261.4, Fiber 32.1, Sugar 222.3, Protein 6.1

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