Chipotle Butternut Squash and Pepper Jack Grilled Cheese
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 cup butternut squash puree
1 teaspoon chipotle pepper (rehydrated in hot water) , seeds removed (unless you want a LOT of heat, in that case, leave them in), chopped
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Bread of your choice
8 ounces pepper jack cheese, sliced
Makes 4 sandwiches.
In a small bowl, mix together butternut squash, chipotle pepper, kosher salt, and pepper.
Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
Generously butter the outside of each sandwich on both sides.
In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes. Serve immediately.
* To make the butternut squash puree, slice a butternut squash in half and scoop out the seeds. Place cut side down on a large baking sheet and bake at 375 degrees for about 45 minutes, until fork-tender. Scoop out the soft, cooked squash and puree in a food processor or blender.