Chiles Toreados - Mexican Grilled Jalapenos

 

   Welcome to this month's Improv Cooking Challenge. This month we were challenged to combine Jalapenos & Tortillas. And I looked and looked around for the perfect recipe and I have to say I settled for one that is pretty on the nose. Chiles Toreados are grilled, and lightly seasoned, jalapenos served in a tortilla. 

     This dish was delightful. Like, really, really, delightful. The jalapenos were cooked until tender and the onions cook to an almost marshmallow-like char. then it is topped with a savory and tangy dressing and then finished with a light sprinkle of flaky sea salt. 

     Then all that deliciousness is wrapped in a fried corn tortilla to round it all out nicely. I had originally thought it would need a topping of some kind, salsa to crema. But no, it needs nothing. Adding the seasoning to the pan while hot helps them cook around the peppers and it's a real treat. 

Improv Cooking Challenge

Jalapenos & Tortillas

• Cheese Stuffed Jalapeno Paratha by Magical Ingredients 
• Chiles Toreados by Pandemonium Noshery
• Korean Steak Tacos by A Day in the Life on the Farm
• Spinach and Corn Quesadillas by Sneha's Recipe

Chiles Toreados Recipe

6-8 jalapenos

1 red onion, quartered

3-4 Tbsp oil

2 limes

1 Tbsp. soy sauce

Sea Salt to taste

4 Corn tortillas to serve

Cut any large jalapenos in half and quarter the onions. 

Heat the oil in a large pan. Add the jalapenos, cut-side down if they aren't whole. Cooked over medium-high heat for a minute or so until browned and then turn. Add the onions and cook on the second side, make sure they are cooked on all sides. 

Remove from the heat and immediately add the juice of one lime and the soy sauce while still hot. Taste and see if they need any salt. I didn't find they needed much after the soy sauce. 

Wipe the pan out and drizzle with a little more oil. Add the tortillas to the pan, one at a time and toast on both sides. 

Serve the tortillas and jalapenos immediately with extra lime to squeeze over the top.