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.
Serving size: 4
Calories per serving: 319
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
2 cloves garlic, minced
2 teaspoons chopped chipotle chiles in adobo sauces
1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
juice of 2 lime
1 1/2 cups shredded monterey jack cheese
12 six-inch corn tortillas
3/4 cup sour cream
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.