Grilled Portobellos with Cheese and Tomato/Roasted Pepper Dressing

Brush portobello mushrooms with mixture of olive oil and garlic. Grill or broil for 1 minute on each side until mushrooms are darkened and juicy-looking.

Turn mushrooms gill-side up and fill each with 1 oz. cheese. Place under broiler until cheese is melted, about 1 minute.

For dressing, combine oil, tomatoes, red peppers, vinegar, chile powder and salt and pepper in blender; process until smooth.

Cheese crisps can be made ahead*: In a bowl, mix the cheese, masa harina and chile powder. Place an 8-in., nonstick omelet pan over medium heat until hot; sprinkle 1/4 cup of cheese mixture evenly over bottom of pan. (Tilt and shake pan to cover bottom evenly.) Toast for 1 to 1-1/2 minutes until cheese is melted. Push edges down gently with a rubber spatula to loosen.When entire surface is bubbly, invert onto an inverted custard cup. Cheese crisp will set up into a bowl shape. Repeat for additional crisps. (*To reheat cheese crisps made ahead, place over inverted custard cups and set in oven.)

PER SERVING: Arrange 1 cup baby lettuce on serving plate. Place cheese crisp onto center of plate surrounded by the lettuce. Place cheese-filled mushroom into cheese crisp. Drizzle with dressing. Sprinkle with remaining shredded queso quesadilla or anejo enchilado cheese.