- 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
- 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.
- 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.