Grilled Portobellos With Sun-Dried Tomato Dressing

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Wisconsin Cheese


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2 tablespoons olive oil

2 garlic cloves, crushed

12 portobello mushrooms, 3 inches in diameter

4 cups (16 ounces) shredded queso quesadilla or anejo enchilado cheese

Sun-Dried Tomato Roasted Pepper Dressing

1 cup extra-virgin olive oil

1/2 cup sun-dried tomatoes, drained

1/2 cup roasted red pepper, drained

1/2 cup white wine vinegar

1 to 3 teaspoons chipotle chile powder, to taste

1 teaspoon salt and pepper

Cheese Crisps

4 cups (12 ounces) grated Parmesan cheese

1 cup masa harina

1 to 2 tablespoons ancho or Chimayo (New Mexican) chili powder

12 cups micro lettuce

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