Grilled Cheese Stuffed Chile Tacos Recipes

GRILLED CHEESE STUFFED POBLANO PEPPERS RECIPE

Steps:

• Heat grill to medium heat and lightly oil the grates.
• Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
• Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
• Slit each poblano pepper from stem to tip and scoop out the innards.
• Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
• Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
• Serve!

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE

Steps:

• Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
• In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

GRILLED STUFFED JALAPENO CHILES

Steps:

• Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

GRILLED CHEESE-STUFFED CHILE TACOS

Steps:

• 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.