Tacos de Asadero con Chile Pasado (Chihuahua Cheese and Roasted Green Chilli Tacos)
Smoky roasted green chilli and sweet onion with melting cheese in griddled corn tortillas, a meat-free taco from Chihuahua.
- Time35 min
- LevelEasy
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the grill to high. Grill the peppers, turning, for 12 to 15 minutes, until the skin is black and blistered all over. Put in a bowl, cover with a plate and leave for 10 minutes.
15 min - 2
Peel off the skins, remove the seeds and stalks and cut the flesh into strips.
- 3
Heat the olive oil in a frying pan over a medium heat. Cook the onion for 8 minutes until soft and golden, then add the garlic, tomatoes, oregano and a pinch of salt and cook for 4 minutes.
12 min - 4
Stir in the pepper strips and warm through for 2 minutes. Take off the heat.
- 5
Heat a dry griddle or frying pan. Warm a tortilla for 20 seconds, scatter over some cheese and a spoonful of the pepper mixture, and fold in half. Cook for about 1 minute each side until the cheese melts. Repeat to make 8 tacos.
2 min - 6
Serve hot with the coriander and lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.