- 1 TBS. chipolte seasoning
- 2 TBS. extra virgin olive oil
- 1 portobella mushroom, sliced thick
- 1 yellow bell pepper, sliced
- Pepper jack cheese
On your favorite cut of meat; hand rub the chipolte seasoning. Make sure you keep it a dry rub. If needed, blot the cut of meat with a paper towel. Once the seasoning is on, place on one side of a hot grill. On the other side of the grill, place a large piece of foil and put your vegetables in it. Sprinkle olive oil over vegetables. Turn occasionally. When meat is done, top with grilled vegetables and top with cheese. Serve as a sandwich or with a salad.
Tip of the Week: When working with chipolte seasoning, be sure to keep your hands away from your eyes. Chipolte seasoning is made up of dried jalapenoes and it will burn!