Chipotle Portabella Burritos for two

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Chipotle Portabella Burritos

 

3 portabella mushrooms, 4-6 inch diameter.

6 flour tortillas

Monterey Jack cheese, buy a brick, but you'll only use 4 ounces or so

1 to 2 teaspoons chipotle purée

butter

 

Make the chipotle purée. Open a 7-ounce can of chipotle peppers in adobo

sauce. purée in a blender, food processor, or by mincing the peppers by hand and

mixing them back into the sauce. Then freeze half the purée and refrigerate the

other half. It lasts for months in the refrigerator. Be careful, the purée is

extremely hot.

Remove the portabella stems. Cut off the knob of dirt on the stem. Brush dirt

from the gills wash the tops under running water. Roughly chop mushroom caps and

stems.

Sauté the mushrooms in a liberal amount of butter over medium high heat. Lightly

salt the mushrooms.

Meanwhile have your spouse: grate a cup or so of Monterey Jack cheese...and wrap

6 flour tortillas in aluminum foil and heat at 350 degrees in a toaster oven.

At first, the mushrooms usually give up a lot of liquid. When this happens, add

a half teaspoon of chipotle purée and stir. Taste and add chipotle purée to

taste. Let most of the mushroom liquid evaporate.

Put a couple spoonfuls of mushrooms along the center of a warm flour tortilla.

Sprinkle some cheese over the mushrooms and wrap. Enjoy with a cold beer. Serves

2.