Grilled Cheese-Stuffed Chile Tacos

Mildly spicy Cubanelle chiles are just the right size to stuff with cheese and fold into warm corn tortillas. They take only a few minutes[ to char on the grill alongside tomatoes and onions that go into a chunky salsa.]

Total Time:
25 min
10 min
15 min

4 servings

  • 6 small Cubanelle peppers (2 to 3 ounces each)
  • 2 large plum tomatoes, halved lengthwise
  • 1 small red onion, cut into 1/2-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 cloves garlic, minced
  • 2 teaspoons chopped chipotle chiles in adobo sauce
  • 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
  • Juice of 2 limes
  • 2 avocados
  • 1 1/2 cups shredded Monterey Jack cheese
  • 12 six-inch corn tortillas
  • 3/4 cup sour cream

Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves.

Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.

Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain.

Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes.

Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft.

To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.

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    This recipe is featured in:

    Great Grilled Mains