Taco Tuesday ideas?

Chiles Rellenos:

4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped

Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.

Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.

Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.

I’ve also stuffed these w/ mexi-style rice as well.

Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):

• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)

In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.

Yield: about 3 cups



if any of this is confusing, let me know...these and the quesadillas are very versatile with leftovers

Not the healthiest option, but I also make a chicken enchilada pasta every once in a while. Super simple and just a few ingredients needed.

I like to make a "bean dip" by layering: a can of refried beans, 16 oz of plain greek yogurt mixed with a packet of taco seasoning, and 8 ounces of shredded cheese. serve it cold as is with chips, or use it as filling for burritos or enchiladas.

my favorite tortillas are the fiber one wraps; they are huge and only 80 calories!

Taco salad. My goto. big plate of salad - cheese if I want (not tonight doing whole 30) taco meat peppers, salsa, yum!!!!

we are actually doing tacos tonight so this thread is handy

We just had fajitas tonight, saute onion bell peppers and mushrooms in a little olive oil then put in some thin 3/4" thick steak cut thin against the grain and I put some seasoning on it from mccormick that is beef fajita seasoning, but I only use part of the package of that. Warm Medium tortilla and put a small smear of lite sour cream on, load up the fajita stuff, add a little lite cheese and salsa. I make rice a roni mexican rice to go with it. Great left overs, you can actually make quesadillas with the leftovers too.
Im looking at everyone else's ideas too. Love mexican food so much!!!