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Miami Spice Napoleons with Queso Fresco Cheese recipe

Miami Spice Napoleons.

Grilled portobello mushrooms and red bellpeppers and crumbled queso fresco cheese are layered in a moldto form the “Napoleons”, and drizzled with a refreshinglime-cilantro dressing to serve.

Recipe: Miami Spice Napoleonswith Queso Fresco Cheese

2 tablespoons olive oil
2 garlic cloves, crushed
12 baby portobello mushrooms (about 2 inches in diameter)
2 large red bell peppers
3 cups (18 ounces) crumbled queso fresco cheeseLime-Cilantro Dressing:
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 tablespoons finely chopped fresh cilantro
1 teaspoon saltGarnish:
4 limes, quartered, or edible flowers

  • For the Napoleons: Prepare the grill accordingto the manufacturer’s directions, or preheat the oven to broil.
  • Mix the oil and the garlic, and brushit on the mushrooms. Set the remaining oil/garlic mixture aside.
  • Grill or broil the mushrooms until theybegin to brown and the juices just begin to exude. Remove fromthe heat and set aside to cool.
  • Brush the peppers with the oil/garlicmixture. Place them on the grill or under the broiler. Cook thepeppers, turning as necessary until skins are blackened. Removefrom the heat and place the peppers into a paper bag to steamand cool. When the peppers have cooled, peel off the skins anddiscard the seeds and membranes.
  • Lightly oil twelve 2-inch ring molds.
  • Cut the mushrooms diagonally into thinslices to expose the interior surface. Trim the mushrooms andpeppers to fit the diameter of the mold.
  • Place a layer of mushrooms in the bottomof each mold. Top with an even, thin layer of the crumbled cheese(use a total of 1 ounce of cheese per napoleon). Top with a layerof roasted peppers, then another layer of the cheese. Continuelayering until you have 4 layers of vegetables and 3 layers ofcheese, ending with a layer of peppers. Repeat the procedurefor all 12 napoleons. Press down firmly, cover, and chill atleast 30 minutes.
  • For the dressing: Whisk together all fouringredients.
  • To serve, invert the napoleons onto twelveserving plates, loosening the edges with a knife. Drizzle withthe dressing and garnish with quartered limes, or edible flowers.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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