Grilled Vegetables with Creamy Chipotle Dip
WHAT YOU NEED
- 2 Poblano chiles, sliced in half, remove seeds
- 2 onions, sliced in half
- 4 zucchini, sliced
- 1 pound fresh mushrooms
- 1 tablespoon olive oil
- 1 teaspoons salt
- 2 teaspoon pepper
- 1 cup Cacique Queso Fresco crumbled
- For Chipotle Dip:
- 1 cup Cacique Crema Mexicana
- 1 Chipotle Adobo from can, diced
- 4 teaspoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
HOW TO MAKE IT
- Preheat grill. Place mushrooms on skewers. Brush skewers and sliced veggies lightly with olive oil and season with salt and 1 teaspoon pepper. Grill until vegetables are tender and lightly charred on each side, about 8-10 minutes. Remove from grill, arrange on platter and garnish with crumbled queso fresco and remaining teaspoon of pepper. Serve warm with chipotle dip.
- To make chipotle dip: In a bowl whisk together Cacique Crema Mexicana, diced chipotle, fresh lime juice, salt and pepper. Dip can be made a day in advance. Grilled vegetables can be served warm or cold.
