Shitake Mushroom and Chipotle 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.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
1 tbs olive oil
6-8 large shiitake mushrooms, sliced
2 chipotle peppers, chopped (soak dried chiles in hot water till softened)
2 tbs cream cheese, softened
1 cup shredded cheddar cheese
2 tbs chopped cilantro
4 slices of bread
2 tbs butter, softened
Instructions:
In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the sliced mushrooms and sautee until dark and cooked through, remove from heat.
In a bowl, add the softened cream cheese and the chipotle peppers, stir until well combined. Add the cheddar cheese, mushrooms and cilantro and stir until combined.
Butter one side of each slice of bread. Return the pan used to cook the mushrooms to medium high heat, add one slice of bread, butter side down to the pan. Carefully slather half of the chiptole cheese mixture onto the bread and top with another slice, butter side up. Repeat for the additional slices of bread. Cook on each side until browned, about 4 minutes per side.
Remove from pan, slice and serve with a cold beer.
From domesticfits.com