Portobello & Asparagus Fajitas

[Guest guest]

I haven't tried making this recipe at home yet, but I've had this at Rio Bravo

and it was very good.

 

 

* Exported from MasterCook *

 

Portobello & Asparagus Fajitas

 

Recipe By :Chevys & Rio Bravo Fresh Mex Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Mexican/Southwestern

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds portobello mushrooms -- stems trimmed to 1/2 " long

32 medium spears asparagus -- trimmed to tips and 4 " long stalks

1 cup Sweet Chipotle Dressing

1 cup roasted, peeled, seeded & julienned bell

peppers -- warmed

 

TO GRILL THE VEGETABLES: Start the coals in a charcoal grill or preheat a gas

grill. Marinate the portobellos and asparagus in the dressing while the grill

heats up. Place mushrooms, stem side down, on the grill and grill about 2

minutes. Add the asparagus to the grill and turn the mushrooms, cap side down,

on the grill. Leave the mushrooms undisturbed until cross-hatch grill marks

form, then rotate 90º to create a second set of grill marks. Transfer the

mushrooms and asparagus to a work surface and slice the portobellos.

 

TO SERVE: Serve the vegetables with all the recommended accompaniments.

 

S(ISBN):

" 1-58008-191-6 "

Copyright:

" 2000, 10 Speed Press "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 240 Calories (kcal); 15g Total Fat; (50% calories from fat); 8g

Protein; 25g Carbohydrate; 0mg Cholesterol; 327mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : RECOMMENDED ACCOMPANIMENTS: Flour tortillas, beans (black, pinto, or

refried), rice, guacamole, pico de gallo, salsa, grated cheese, sour cream,

chopped jalapenos, etc.

Nutr. Assoc. : 0 0 0 2237

 

 

* Exported from MasterCook *

 

Sweet Chipotle Dressing

 

Recipe By :Chevys & Rio Bravo Fresh Mex Cookbook

Serving Size : 0 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon diced yellow onion

1 tablespoon chopped garlic

2 tablespoons Dijon mustard

1/4 teaspoon ground cumin

1/2 cup diced fresh tomatoes

2 tablespoons chopped cilantro

2/3 cup seasoned rice wine vinegar

1/4 teaspoon black pepper

1 teaspoon salt

2 tablespoons honey

2 tablespoons chipotle puree -- *see Note

1/2 cup olive oil

 

Place all the ingredients, except the oil, in a blender or food processor, and

blend until very smooth. Slowly add the oil in a thin stream while the blender

or food processor is running. Blend until all of the oil is incorporated and

the vinaigrette is completely emulsified. The vinaigrette will keep for 3-5

days in an airtight container.

 

S(ISBN):

" 1-58008-191-6 "

Copyright:

" 2000, 10 Speed Press "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1167 Calories (kcal); 110g Total Fat; (81% calories from fat); 3g

Protein; 55g Carbohydrate; 0mg Cholesterol; 2523mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21 1/2

Fat; 3 Other Carbohydrates

 

NOTES : *Chipotle Puree -- In a blender, simply puree the contents of a can of

chipotles en adobo.

Nutr. Assoc. : 0 0 0 0 0 0 4872 0 0 0 0 0