Grilled Cheese Tacos
Grilled Cheese Tacos is a gluten free main course. This recipe serves 4. One portion of this dish contains around 30g of protein, 37g of fat, and a total of 567 calories. A mixture of avocado, kosher salt, grilling cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
To make the pico de gallo: place tomatoes, onion, cilantro, jalapeño, lime juice, and garlic in a medium boss and stir to combine. Season with salt to taste; set aside.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill cheese slices until browned on first side, about 1 minute. Carefully flip cheese using a thin metal spatula. Grill until browned on second side, about 1 minute more.
Transfer to a tray and sprinkle with salt to taste.
Toast tortillas on grill until warm pliable, about 30 seconds.
Remove from grill and place slices of grilled cheese in tortilla. Top with avocado slices and pico de gallo.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.