Source: Chef Ernie Vega, Rubios Baja Grill

1 tortilla
1 ounce guacamole
1 ounce Monterey jack cheese
1 ounce cheddar cheese
5 1/2 ounces refried beans
3 ounces grilled mahi mahi
1/4 ounce cilantro
1/4 ounce onion
3/4 ounce chipotle cream sauce
1 ounce salsa fresca
3/4 ounce cabbage

Chipotle Cream Sauce
12 dried chipotle chiles, stemmed
1/2 cup unsalted butter
1/2 cup diced onion
1 tablespoon fresh rosemary, minced
1 1/4 teaspoons freshly ground pepper
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 cup dry white wine
2 cups whipping cream
1/2 teaspoon cornstarch dissolved in 2 teaspoons water

Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage. Top with guacamole, chipotle white sauce and salsa. Roll tightly into burrito shape.

To make Chipotle Cream Sauce: Bring large pot of water to boil. Add chilies and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.

Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.)

Yield: Makes 1 serving. (There will be extra sauce.)