Roasted Garlic and Grilled Peppers<br><br>-Two or three (or four) heads of Garlic<br>-1 each: Red pepper, Green Pepper, Yellow pepper, Poblano chili and a large yellow onion.<br>-Cheese of your liking (I used Monterey Jack cheese cheese) shredded.<br>-1 loaf of French bread<br>-Large Tortilla.<br><br>I cut the tops off the garlic, drizzled with the Olive Oil then wrapped them in foil. I then placed them in a glass casserole dish and placed it in a 450 degree oven for about 40 minutes. Afterward, I let them rest (still wrapped in foil) on top of the stove, where they continued to cook and soften.<br><br>In my grill, I lit a chimney of coals and let them come up to heat while the garlic cooked. Then, I placed the peppers and onions directly on the coals to roast. I poked a few holes in the peppers so they wouldn't explode. After the veggies became charred and soft, I took them inside, placed them in a large bowl and covered with plastic wrap, and let them rest for about five minutes. By doing this, the heat from the vegetables created steam which then allowed the charred skins to easily slip off. <br><br>After removing the skins, I cut the peppers open, one at a time, and used my knife to scrape away any seeds. After the seeds were removed, I sliced the peppers in to thin strips and placed them in a bowl. I chopped the softened onion up and placed it in the bowl as well. After adding salt and pepper, and giving them a stir, I let them rest while I toasted the tortilla. I also cut the French bread on a heavy bias, brushed on some olive oil and toasted the slices. <br><br>Note: if you like that raw garlic flavor, crush a clove or two of garlic and add it to a small bowl of Olive Oil. This add a great garlic flavor to the oil, which is what I did before brushing the oil on the bread.<br><br>After the tortilla and bread slices were grilled, I layerd the peppers and onions on one end of the tortilla, alternating between shredded cheese and peppers, then popped the tortilla and peppers (on a baking stone) in to the still warm oven. When the cheese was nicely melted, I transfered the tortilla and peppers to a serving plate and placed the four heads of garlic around the tortilla perimeter opposite of the peppers. This went to the table along with the freshly grilled bread in a basket. <br><br>To serve, you pop a few roasted garlic cloves (which slide easily out of their skins) on to a piece of toast. The garlic will spread like butter. Then pile on a few peppers, onions and some cheese and there you go! Heaven!<br><br>****************<br>[color:red]Fat people are harder to kidnap</font color=red>
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That sounds fantastic! I love roasted bell peppers especially. Every spring a local Mexican restaurant, Chuy's, has a poblano pepper festival where they roast thousands and you can drop by there and pick up a brown paper bag full for free. I never miss it. It's right across the street from the Knox Street Apple Store too.<br><br>Your recipe is much more healthful than mine! In fact to make up for my decadent, fat-laden enchiladas I'll give your recipe a try this weekend. <br><br>BTW, that chimney of coals is the only way to go! <br><br>
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