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. Pureé 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 Tbsp 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.)/p>
Submitted by: Recipe Group Member