Raspberry Dessert Enchiladas

CategoryDifficultyAdvanced

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
 
 Garnish:
 Dark chocolate bar (for chocolate shavings)
 Powdered sugar
 A few of the raspberries

1

To make the sauce:

2

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

3

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

4

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

5

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

6

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

7

Puree 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.

8
9

To make the tortillas:

10

Dissolve coffee powder into warm water.

11

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

12

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

13

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

14

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

15

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

16

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

17

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

18

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

19

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

20

Continue this process until all 16 tortillas have been cooked.

21
22

To make the filling:

23

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

24

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

25

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

26

If mixture is too thick, add more Greek yogurt.

27
28

To assemble:

29

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

30

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

31

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

32

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

33

With 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.

Source:
Carlyn Oswald; this was her winning entry in NARBA

Ingredients

 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
 
 Garnish:
 Dark chocolate bar (for chocolate shavings)
 Powdered sugar
 A few of the raspberries

Directions

1

To make the sauce:

2

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

3

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

4

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

5

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

6

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

7

Puree 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.

8
9

To make the tortillas:

10

Dissolve coffee powder into warm water.

11

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

12

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

13

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

14

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

15

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

16

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

17

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

18

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

19

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

20

Continue this process until all 16 tortillas have been cooked.

21
22

To make the filling:

23

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

24

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

25

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

26

If mixture is too thick, add more Greek yogurt.

27
28

To assemble:

29

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

30

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

31

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

32

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

33

With 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.

Raspberry Dessert Enchiladas