Cheese Stuffed Garlic Bread Food

CHEESY STUFFED GARLIC BREAD

Steps:

• Preheat the oven to 375° F. and line a baking sheet with a slice of aluminum foil.
• Using a serrated knife, slice the bread loaf into even slices. Don't cut the bread loaf all the way through, however.
• In a small bowl, make the garlic butter by stirring together the softened butter, extra virgin olive oil, garlic powder and chopped parsley until spreadable.
• Using a knife, spread garlic butter down into each slice on the bread loaf, reserving about half for later.
• Stuff a slice of mozzarella cheese down into each sliced opening of the bread loaf.
• Spread remaining garlic butter all over the top of the bread loaf.
• Sprinkle the top with parmesan cheese.
• Bake for 25 to 30 minutes, until cheese is melted and bread is golden brown.
• Remove from oven and enjoy!

GRILLED STUFFED POBLANOS

Steps:

• Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
• Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
• Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
• Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
• Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
• For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
• Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
• Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.