Grilled Pico De Gallo Recipes

PICO DE GALLO GRILLED CHEESE SANDWICH

Pico De Gallo Grilled Cheese Sandwich image

This is a great sandwich that I randomly decided to make with some left over pico de gallo from a taco dinner I made the night before. This is vegetarian and makes a tasty lunch. A good side dish would be tomato soup.

Provided by Amanda.D

Categories Main Dish Recipes Sandwich Recipes Grilled Cheese

Time 40m

Yield 5

Number Of Ingredients 8

Ingredients

1 tomato, diced
½ white onion, diced
2 tablespoons chopped fresh cilantro, or to taste
½ lime, juiced
salt and ground black pepper to taste
3 tablespoons softened butter, or as needed
10 slices white bread
10 slices provolone cheese

Steps:

Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 29.3 g, Cholesterol 57.4 mg, Fat 23.7 g, Fiber 1.9 g, Protein 18.8 g, SaturatedFat 14.4 g, Sodium 888.6 mg, Sugar 3.7 g

GRILLED FAJITAS WITH PICO DE GALLO

Grilled Fajitas with Pico de Gallo image

This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons lime juice, divided
2 tablespoons canola oil
2 garlic cloves, minced
1 beef top sirloin steak (3/4 inch thick and 1 pound)
3/4 cup diced zucchini
3/4 cup chopped tomato
1/3 cup picante sauce
8 flour tortillas (8 inches), warmed

Steps:

In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

GRILLED CORN PICO DE GALLO

Grilled Corn Pico de Gallo image

Provided by Marcela Valladolid

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 ear of corn
1 1/2 pounds ripe tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 serrano chiles, stemmed, seeded, and minced
Salt and freshly ground black pepper

Steps:

1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)