Cheese Stuffed Green Chile Tacos with Tomatillo Salsa

  • Prep: 15 minutes • Grill 10-12 minutes

  • Difficulty: Intermediate
  • Servings: Servings : 8 Tacos



8 Anaheim chiles, rinsed and stems removed
10 ounce Oaxaca cheese, chopped in long strips
1 tablespoon olive oil
8 La Banderita Flour Tortillas, warmed

Ingredients for Tomatillo Salsa
4 large tomatillos, husks removed and rinsed
2 garlic cloves, husks on
3 jalapeño peppers, stem removed
½ white onion
1 teaspoon salt


La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro


Place tomatillos, garlic, jalapeños and onion on hot grill. Turn frequently until vegetables have charred spots. Remove from heat, remove garlic husks and transfer salsa ingredients to a blender container. Add salt. Pulse a few times giving salsa a chunky consistency. Pour into a serving bowl and set aside.

Place 1 cheese stuffed grilled pepper on the center of tortilla. Repeat with remaining peppers and tortillas, top with salsa and serve.

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