Raspberry Dessert Enchiladas


August 13, 2015

Award winner from Carlyn Oswald


Raspberry Chipotle Sauce:

2 pints fresh raspberries

1/2 small white onion, diced

4 cloves garlic, minced

1 Tbsp. olive oil

1 Tbsp. chipotle peppers in adobo sauce, roughly chopped

1/4 cup apple cider vinegar

3/4 cup light brown sugar

1 tsp.salt

Chocolate tortillas (makes 16):

1/2 cup white whole wheat flour

1-1/2 cups all purpose flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

3/4 cup dark cocoa powder

3/4 tsp. vanilla extract

3 Tbsp. coconut oil, melted (or any oil)

1/4 cup honey

2 Tbsp. white sugar

2/3 cup warm water

1 tsp. instant coffee powder (optional)

Goat Cheese Filling:

10 oz. plain or flavored chevre (such as honey almond)

2 1/2 cups fresh raspberries, divided

1/3-1/2 cup plain Greek yogurt or sour cream

1 tsp. vanilla extract

1/4 cup honey

1/4 cup white sugar


Dark chocolate bar (for chocolate shavings)

Powdered sugar

A few of the raspberries


1To make the sauce:

2In a saucepan, heat the oil over medium heat and saute the onion and garlic until soft, about 5 minutes.

3Add the chipotle peppers and stir constantly for about a minute.

4Add the raspberries and continue to stir and cook for about 3 minutes.

5Add the vinegar to deglaze the pan, and finally, add the sugar and salt and bring everything to a boil.

6Reduce the heat to simmer and cook until you get a medium/thick consistency.

7Puree in a food processor or blender, than pass sauce mixture through a fine sieve into a separate bowl to strain out raspberry seeds and set aside to cool.

8To make the tortillas:

9Dissolve coffee powder into warm water.

10In a separate bowl, sift together flours, baking powder, salt, sugar and cocoa powder.

11Add coconut oil, honey, and warm water and mix to form a large ball of dough.

12Transfer the dough to a floured work surface and knead for 3 minutes.

13Cut the dough in half and continue to cut each ball of dough in half until you have 16 pieces.

14Roll each piece into a ball. Let the dough rest for 5 minutes.

15On a flowered surface, roll the dough into 16 circles about 1/8 inch thick.

16Heat a skillet (preferably cast iron) over medium heat.

17Once the skillet is hot, add one round of dough and cook for 15 seconds per side.

18Place the cooked tortillas on a plate lined with a damp paper towel.

19Continue this process until all 16 tortillas have been cooked.

20To make the filling:

21To a bowl add 1 1/2 cups of the raspberries and the rest of the other ingredients.

22Lightly mash the goat cheese and raspberries with a fork as you mix.

23Once thoroughly mixed, add the other 1 cup raspberries and gently fold them in.

24If mixture is too thick, add more Greek yogurt.

25To assemble:

26On each tortilla, place about 3 Tbsp. of filling.

27Gently roll and place seam side down onto a seprate serving plate for each "enchilada".

28Put some of the raspberry chipotle sauce into a plastic bag and cut a small hole in one corner.

29Drizzle sauce lightly over the top of the enchilada in a zig-zag pattern. You will not use all the sauce.

30With a cheese grater or shaver, garnish enchilada with dark chocolate shavings. Add a couple fresh raspberries and with a sieve, gently tap powdered sugar over the top.

Carlyn Oswald; this was her winning entry in NARBA