GRILLED HALLOUMI AND SWEET CORN TACOS
These vegetarian tacos are inspired by Mexican street corn. Charred corn gets stuffed into tortillas with tangy halloumi, avocado, radish, scallions and cilantro, then drizzled with a spicy, creamy sauce.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill or grill pan for medium heat.
- Whisk the zest and juice of 1 lime together in a small bowl with the crema and sriracha. Set the sauce aside.
- Grill the corn, rotating the ears every few minutes, until all sides are charred, 10 to 12 minutes on a grill with the lid closed or 12 to 15 minutes on a grill pan. Set aside to cool slightly.
- Oil the grill grates or pan. Grill the cheese until grill marks appear, 1 to 2 minutes per side. Set aside.
- Grill the tortillas until just charred in spots, 1 to 2 minutes per side.
- Cut the remaining 2 limes into wedges. Slice the corn kernels off the cobs.
- To assemble the tacos, place 2 tortillas on a plate and top each with some corn kernels, 1 slice of halloumi, 2 to 3 slices of avocado, some radish slices and a sprinkle of scallions and cilantro. Finish with a drizzle of the sauce. Repeat with the remaining tortillas. Serve with lime wedges.
TACO PIZZA WITH GRILLED HALLOUMI
This recipe can be modified to feed carnivores, vegetarians, and vegans!
Provided by Ali Roux
Categories Beef Pizza
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef until browned, about 5 minutes. Remove from heat; drain excess grease. Stir in taco seasoning mix and let cool, about 5 minutes.
- Spread pizza crust on a pizza pan or large baking sheet. Cover with pizza sauce. Sprinkle Mexican cheese blend on top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper.
- Bake in the preheated oven until the crust is crispy and the Mexican cheese blend is melted, about 15 minutes.
- Sprinkle crushed tortilla chips over pizza. Top with cherry tomatoes, lettuce, and onion. Garnish with salsa, sour cream, and hot sauce.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 53.4 g, Cholesterol 107.1 mg, Fat 39.4 g, Fiber 3.6 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 1912.4 mg, Sugar 7.9 g
GRILLED HALLOUMI
Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush olive oil over both sides of each cheese slice.
- Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg
GRILLED CHEESE TACOS
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
Categories Grill Grill/Barbecue Cheese Taco Corn Avocado Tortillas Dinner Vegetarian Labor Day
Yield Serves 4
Number Of Ingredients 7
Steps:
- Prepare a grill or grill pan for medium-high heat; generously oil grates.
- Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10-15 minutes for corn and 4-5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.
- Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.
- Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.
CORN AND FREGOLA WITH GRILLED HALLOUMI CHEESE
Provided by Alison Roman
Categories Cheese Side Kid-Friendly Dinner Lunch Mint Basil Walnut Corn Grill/Barbecue Parsley Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
- Prepare a grill for medium-high heat. Rub corn with 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8-10 minutes. Transfer to a platter and let cool.
- Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
- Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining 1/4 cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.
GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
- Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
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- Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.
- Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
- Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi. Cut the lemon into wedges. Whisk sour cream and the remaining pinch of salt into the remaining marinade. Serve the vegetables and halloumi in the tortillas with the sauce and lemon wedges
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- Place the quartered onions and pepper on the grill. Turn occasionally so they cook evenly. Once the vegetables begin to soften and are black in spots, it's time to add the halloumi.
- Brush the halloumi with olive oil to prevent sticking. Place the halloumi on the grill and grill each side for about three minutes, or until grill marks form on the cheese. Remove the cheese & vegetables from the grill.
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