YIELD: 12 servings 12 each portobello mushrooms, 3-in. diameter 2 Tbsps. olive oil 2 cloves garlic, crushed 4 cups queso quesadilla or anejo enchilado cheese, shredded FOR THE TOMATO/PEPPER DRESSING: 1/2 cup bottled sundried tomatoes, drained1/2 cup roasted red pepper, drained1/2 cup white wine vinegar 1 cup extra virgin olive oil 1 to 3 tsps. chipotle chile powder to taste salt and pepper FOR THE CHEESE CRISPS: 4 cups Parmesan cheese, grated 1 cup masa harina 1 to 2 Tbsps.ancho or ...
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