Portabello Enchipotlado AJ

[Guest guest]

Jalapenos aren't very hot... I just made the Jalapeno Rangoons... I wish I'd

used habaneros... everyone kept asking me if I'd really put chili's in them.

)

oxxoRobyn

 

 

 

Now you know I'm a chicken, 7 chipotle chiles? i yi yi........LOL

This sounds delish, I will cut the heat down. Porti's, pineapple, jicama..AJ

you have really pulled out recipes for me today!

Donna

 

 

 

 

 

 

Why is there always money for war, but none for education?

01.20.09

 

 

 

[Guest guest]

Now you know I'm a chicken, 7 chipotle chiles? i yi yi........LOL

This sounds delish, I will cut the heat down. Porti's, pineapple, jicama..AJ

you have really pulled out recipes for me today!

Donna

 

AJ <coolcook wrote:

Portabello Enchipotlado

 

4 medium portabellos, cleaned and stems removed

I quart of pineapple juice

1/2 medium pineapple in small dice

1 medium jícama peeled and juliienned

3 medium plum tomatoes roasted

7 canned chipotle chiles

1 cup cold water

1/2 teaspoon water

1 bunch cilantro washed, stemmed and chopped

 

Soak the clean portabellos in the pinneapple juice at least for 4 hrs. (can be

done a day ahead)

In a blender or food processor blend the tomatoes, chipotle chiles, water and

salt, until you get a smooth purée. Strain.

In a medium size bowl mix the pineapple, jícama, tomato-chipotle sauce, cilantro

and salt to taste.

Grill the portabello for about 5 minutes, flip and cook on the other side, for

another 3 to 4 minutes. On a medium size plate place the grilled portabello and

spoon the pineapple mixture over and garnish with more salsa and a sprig of

cilantro.

Makes 4 servings.

 

AJ...All are welcome.

spicy_vegetarian