Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.