1/4 cup creamy peanut butter (Jif preferred)
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-ounce can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 pound boneless skinless chicken breasts
4 flour tortillas for burritos (from 11.5-ounce package, Old El Paso preferred)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream

1. In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.

2. In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170 F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.

3. Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately. Serves 4.

Nutritional information per serving: 630 calories, 32 grams fat, 95 mg cholesterol, 1,140 mg sodium, 48 grams carbohydrates, 6 grams dietary fiber, 37 grams protein. Percent Daily Value: 40 percent vitamin A, 6 percent vitamin C, 20 percent calcium, 20 percent iron.

KARRY EDWARDS

Background: 44-year-old interior designer and mother of three, ages 8-26.

The recipe: Jumbo Honey-Roasted Peanut Butter Sandwich Cookies. "I love sandwich cookies, so I thought, 'How can I use some of the Pillsbury cookies this way?' I get teased that everything I do has cream cheese in it, but these cookies were so yummy that I made more."

Number of recipes entered: "Five: one breakfast, one Mexican and three desserts. One was a Mexican brownie recipe that I liked better, but I think the idea had been overdone."