Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Cheese-Stuffed Chile Tacos
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 690
- Total Fat
- 47 g
- Saturated Fat
- 18 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 15 g
- Sugar
- 7 g
- Protein
- 21 g
- Cholesterol
- 66 mg
- Sodium
- 1100 mg
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.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 690
- Total Fat
- 47 g
- Saturated Fat
- 18 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 15 g
- Sugar
- 7 g
- Protein
- 21 g
- Cholesterol
- 66 mg
- Sodium
- 1100 mg
Ingredients
Directions
- 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.
Looking for Something Else?
Related Pages
- Ham and Cheese Stuffed Chicken Breasts Recipe
- Grilled Cheese-Stuffed Burgers Recipe
- Chili Cheese Stuffed Sweet Potato Recipe
- Cheese-Stuffed Pepper Christmas Tree Recipe
- Cheesesteak-Stuffed Grilled Cheese Recipe
- Crab-and-Cheese-Stuffed Mini Peppers Recipe
- Stuffed Jalapeño Pepper Grilled Cheese Recipe
- Cheese-Stuffed Pork Roulade Recipe
- Pimiento Cheese Stuffed Jalapenos Recipe