grilled cheese + poblano tacos with avocado-tomatillo salsa

I’ve been dreaming of these tacos for a few days now. The ingredients are really simple so it’s not overly complicated to bring your taco-making kit to a friend’s cookout. Just pack your skewers into a tupperware, make your sauce at home and bring a pack of corn tortillas.  Each skewer yields about 2 tacos so once you grill your skewer, simply slide the ingredients off onto two hot tortillas, drizzle with a generous amount of sauce and voila – fuss-free tacos!

taco-making kit

The sauce really brings it together. It’s creamy enough that it doesn’t drip all over the place, but its saucy enough to moisten the whole taco. The cheese is the “meat” of the taco. I love frying cheese and I feel like vegetarians are really lucky to have it during these grilling times. I used Tropical’s Queso de Freir but you could also use halloumi cheese, a grilling cheese popular in Middle Eastern cuisine. If simplicity isn’t a must for you, you could garnish your tacos with radishes, cilantro or toasted pumpkin seeds.

grilled cheese + poblano tacos with avocado -tomatillo salsa

8 tomatillos, husks removed

1/4 cup chopped white onion

1 ripe avocado, halved, pitted and peeled

1/2 cup coarsely chopped cilantro

2 tablespoons lime juice (about 1 lime)

1 teaspoon salt

12×18 ounce pack Queso de Freir, cut into 1-1/2-inch cubes

4 poblano peppers, stemmed, seeded and cut into 1-1/2 inch squares

1 large red onion, cut into 1-1/2-inch squares

6 skewers

12 corn tortillas

To make salsa: Set oven to broil. Line a baking sheet with foil and spread tomatillos and onion on sheet. Broil on top rack until tomatillos are tender and slightly blistered, about 15 minutes, turning halfway through. Remove from oven; cool. In blender or food processor, combine tomatillos, onion, avocado, cilantro, lime juice and salt; whirl until smooth. Refrigerate until cool.

To make tacos: Thread cheese, peppers and onions onto skewers interchangeably so that there are 6 cubes of cheese on each skewer. Grill a skewer until cheese is tender and browned. Meanwhile, place two tortillas on the grill until hot and puffy, about 1 minute each side. Remove from grill; add about 2 tablespoons of salsa to each tortilla, spread evenly. Remove skewer from grill, slide ingredients off skewer and divide evenly among both tortillas. Garnish with sliced radishes, cilantro or toasted pumpkin seeds.

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