Recipe: Portobello and Asparagus Fajitas and Sweet Chipotle Dressing (not Chevy's)

PORTOBELLO AND ASPARAGUS FAJITAS
Source: Mean Chef
Servings: 4
100% meaty satisfaction without the meat. Can be done either on a grill, roasted in the oven or under the broiler.

2 lbs portabello mushrooms, stemmed
32 asparagus spears, woody stems trimmed off
1 cup julienned roasted red peppers or green bell peppers
sweet chipotle dressing (yield: 2 cups use 1 cup)
1 tablespoon diced white onions
1 tablespoon chopped garlic
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomatoes
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil

For sweet chipotle dressing: Place all ingredients, except the oil, in a blender or food processor and blend until very smooth.

Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated and emulsified.

For fajitas:
Marinate portobellos and asparagus in the dressing for 30 minutes.

Grill or roast or broil mushrooms and asparagus until done.

Slice mushrooms. Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.

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SWEET CHIPOTLE DRESSING
Makes 2 cups

A sweet-hot vinaigrette great on cabbage for slaw or dressing heavy greens like romaine or spinach. Toss some with mango or pineapple and red onion to make a great salsa

1 tablespoon diced white onions
1 tablespoon chopped garlic
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomatoes
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil

Place all ingredients, except the oil, in a blender or food processor and blend until very smooth. Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated and emulsified.