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We have already posted the portobello wraps, adding a twist this time with the use of the jalapeno Monterey Jack cheese. As a new side dish, I made some vegetable stacks, with grilled tomatoes, zucchini, red onions and a corn and hot pepper salsa. The original recipe comes from Family Vegetarian Cooking. As usual, I made my own changes, including removing the use of the olive oil. For those looking to cut some calories, this entire dinner was under 250 calories.
In a bowl combine the chipotle powder, salt and lime juice. Whisk and set aside.
Slice and seed the hot pepper. Slice into small circles. If you want to keep the heat, leave the seeds in.
In a cast iron skillet over medium heat, cook the hot pepper and frozen corn for 4-5 minutes, to heat the corn. Set aside.
Marinate the zucchini and red onion in the chipotle lime juice. In the cast iron skillet, cook the zucchini and onion until slightly charred.
Slice the tomatoes in half, and cut the top and bottom off so it sits flat. Season with salt and cook in the cast iron skillet for 2 minutes per side.
Prepare the stacks by topping the tomato with zucchini slices, then onions, then cheese. Top with the corn and hot pepper salsa.