Grilled Cheese Stuffed Chile Tacos Food

GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
• Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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 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.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
• In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
• Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
• Transfer to a platter and let rest for 5 minutes before serving.

CHILES RELLENOS GRILLED CHICKEN TACOS

Steps:

• In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

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.