Chipotle Cannolis
(aka Chilehead Cannoli)

Filling:
1 can chipotles en adobo
24 oz. marscapone cheese
1 tsp. orange zest
1/2 c. powdered sugar (or to taste)
1 c. chopped pistachios (optional)
Salt

24 cannoli shells

Puree the chipotles and sauce. Beat the marscapone cheese until soft, then
add the remaining ingredients. Beat until evenly mixed and it has the
consistency of cake icing. Chill until it sets.

Spoon filling into a pastry bag and pipe into cannoli shells. Chill until
ready to serve.

Sauce:
Zest of 1/2 an orange
Juice of 1 blood orange
Juice of 1 key lime
1/2 c. chopped brandied orange
1/4 brandied orange syrup
Sugar to taste (optional)

Mix all together and simmer to a thick sauce. Remove from the heat and let
steep for 20 minutes. Strain to make a smooth sauce. Serve on the side or
spoon over the cannolis when served.



