Horneado De Vegetales Con Queso Y Chipotle Recipes

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

POLLO Y VERDURAS ASADOS CON MACARRONES CON QUESO Y CHIPOTLE

Steps:

• Calienta el horno a 450°F.
• Cubre 2 charolas (bandejas) para hornear con papel de aluminio; rocíalas ligeramente con aceite en aerosol. Mezcla el pollo con la mitad del aderezo en un tazón mediano. Mezcla los 3 ingredientes siguientes con el aderezo restante. Pon el pollo y las verduras (vegetales) sobre las charolas preparadas.
• Hornéalos, volteando las verduras al cabo de 15 min., durante 25 min. o hasta que el pollo esté bien cocido (temperatura interna de 165ºF) y las verduras estén tiernas.
• Prepara los macarrones con queso, mientras tanto, como se indica en el paquete siguiendo las indicaciones para la preparación reducida en grasa y calorías. Incorpora el chile chipotle. Sirve los macarrones con el pollo y las verduras.

COPYCAT CHIPOTLE QUESO

Steps:

• In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
• In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
• Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.