Grilled broccoli

With chipotle lime butter and queso fresco

Yield: 1 serving
Community Recipe from


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  1. 6 tablespoons unsalted butter, softened
  2. Finely grated zest and juice of 1 lime
  3. 1 tablespoon Tabasco Chipotle Sauce
  4. 1 teaspoon honey
  5. 1 garlic clove, finely grated on a Microplane
  6. Salt
  7. 4 heads of broccoli—stems trimmed, cut into large florets
  8. Olive oil, for drizzling
  9. 1 cup crumbled queso fresco (see Note)

  10. In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
  11. Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
  12. Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.

  14. The chipotle-lime butter can be refrigerated overnight. Soften it at room temperature before using.

  15. NOTES
  16. Queso fresco is a creamy, crumbly white cheese from Mexico that can be found at specialty food shops. Farmers’ cheese is a fine substitute.
June 2013

This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.

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