This week Grill Girl goes south of the border to make a delicious Mexican meal on the grill!
The simplicity of these recipes makes them perfect for a Friday night after a busy week, or for a weekend party with friends. Though the amounts listed are for two, they can be multiplied easily.
Either way the recipes are light, quick and sure to please whoever is eating.
Grilled Anaheim Chilies stuffed with Jalapeno Jack Cheese
This easy appetizer goes great with an ice-cold Mexican beer, such as Dos Equis or Corona.
- 2 Anaheim chilies (large green chili peppers that are available at most stores)
- 6 half-inch strips jalapeno jack cheese, about as long as the chilies (Monterey jack or cheddar for a milder taste)
Heat coals or gas grill. On a flat surface, slice the peppers through center, being careful not to slice through the bottom of the chili. Once sliced, shake the chili upside down to remove seeds. Stuff the peppers with strips of jalapeno jack cheese. Place on the grill rack and grill on medium heat until peppers turn light brown and cheese is melted.
Grilled Shrimp Fajitas with Papaya and Avocado Salsa
Serve with steamed corn on the cob.
- 1/2 pound large shrimp (approximately 6), peeled and cleaned
- 1 clove garlic, crushed
- 1 green pepper, cut into strips
- 1/4 cup olive oil
- 1 papaya, seeded, peeled and diced
- 1 heaping tablespoon chopped cilantro
- 1 avocado, diced (do not throw out pit)
Heat coals or gas grill. In a bowl, combine papaya, cilantro and avocado. Add avocado pit to bowl to keep the avocado from turning color and store covered until ready to serve. In a separate bowl, combine shrimp with olive oil, garlic and sliced green peppers. Once grill is hot, set peppers and shrimp on the grill rack 5-6 inches from medium heat and grill approximately 12 minutes, or until shrimp turn pink and are firm to the touch. Remove from grill and serve in flour tortillas that have been warmed in either the oven or microwave and garnish with papaya and avocado salsa.