Tex Mex-Inspired Summer Grilling Menu and Recipes

Ingredients

1/2 pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onion
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded, and diced
1 cup milk or cream
1 1/2 cups grated cheddar cheese
1 cup grated pepper jack cheese
Coarse salt and freshly ground pepper

Directions

1. Place chiles directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
2. Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; coarsely chop and set aside.
3. Heat oil in a large saucepan over medium heat. Add onion and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Add tomatoes and chopped chiles; cook for 1 minute. Slowly add milk or cream and cook, stirring, until thickened, 3 to 4 minutes. Add cheeses and cook, stirring, until melted and well combined.
4. Remove from heat and season with salt and pepper; serve immediately with chips, over nachos, or stirred into chili.

Serves 6.

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Ingredients

Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
Filling:
3 tablespoons olive oil, plus more for drizzling
3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby arugula
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
Creme fraiche:
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon kosher salt

Directions

1. For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
3. For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
4. For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
5. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
6. To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Serves 4-6.

*Can be found in Asian markets.

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Ingredients

1 1/2 pounds ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
Vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds (pepitas)
Chipotle Salsa, recipe below

Directions

1. In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.
2. Light a grill. When the fire is medium hot, brush the burgers and the grate lightly with oil. Grill the burgers for 13 minutes, turning once, for medium meat.
3. Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa.

Serves 4.


Chipotle Salsa

5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
Kosher salt

1. Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool.
2. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.

Makes 2 cups.

Make Ahead: The salsa can be refrigerated for up to 2 days.

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