Chili Rellenos Tacos

I think I have already mentioned how much I like Taco Mania in Shreveport, Louisiana. It is so good! I love their Ceviche, Enchilada Suiza and Chili Rellenos Tacos. Today I met my parents over at my sister's to take the new off her new Weber Gas Grill. She got it for Christmas and I got to put it to good use. We re-created a Chili Rellenos Taco Dinner like you would get at Taco Mania. I made the Tacos, Mexican White Rice and Refried Beans. So good! I cooked both chicken and beef, that is how sister orders her plate, one of each. I marinated 1 lb of chicken breast and 1 lb of ribeye steak. I did not use all of the meat in the tacos. I brought a doggie bag home to the pug. She was very happy.

Chili Rellenos Tacos

Serves 4

Ingredients

4 poblano peppers

1-1/2 lb chicken or beef, marinated

2 cups Monterey Jack cheese, shredded

8 small flour tortillas

Directions

Marinate or season meat of choice 30 minutes before ready to cook. Rub poblano peppers with a little olive oil. Poblanos should be left whole. Place meat and poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Check meat for doneness and remove from grill. Let meat rest for 10 minutes. Lower the grill temperature to medium low. Peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds,stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of aluminum foil, place a poblano half on top. Fill poblano with meat and cheese, fold tortilla around poblano and wrap in foil. Place foil wrapped peppers back on the grill. Grill until cheese is melted about 5 minutes. Serve.

Tips:     Poblanos peppers with straight stems are “usually” (not always) less spicy than peppers with curved or bent stems. Be sure to remove all seeds and veins to have a milder pepper.

            I marinate the meat in the marinade given below.

         

          
     
          

Marinade

Ingredients

Handful of cilantro leaves, chopped

1/4 cup red wine vinegar

1/4 cup lime juice

1/4 cup vegetable oil

1 Tbsp chipotle puree

1 Tbsp kosher salt

1 Tbsp black pepper

1 tsp sugar

Directions

Combine all ingredients with a whisk. Pour over meat and marinate 30 minutes or 4 hours. Will make enough to marinate 1-1/2 to 2 lbs of meat.

Linking to:
Carole's Chatter - Food on Fridays: Mexican Food
Taste and Tell Blog: Taste and Tell Thursdays
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
Mondays with Countrified Hicks Blog Hop 
Anyonita Nibbles: Tasty Tuesdays