Grilled Tortillas with Fresh Chiles and Pickled Red Onions

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Tierra Vegetables, a farm near Healdsburg, California, grows all kinds of fresh chiles and also makes dried chiles and marvelous smoked chipotle chiles, all of which you can mail-order. They once served me this incredibly potent sandwich; it remains one of the most memorable things I have ever eaten—a paragon of simplicity and an explosion of flavor. It is not for the faint of heart.


  • 2 to 3 pounds mixed fresh sweet peppers and hot chiles of your choice
  • 8 large (10- to 12-inch) flour tortillas
  • 8 ounces sliced asadero, Jack, or other melting cheese
  • Pickled Red Onions


Prepare a Charcoal fire or preheat a gas or stovetop grill. Slowly grill the peppers over medium-low heat so that they char just slightly and cook through in about 10 minutes. Split the peppers in half and cut out the stems and seeds. Scrape off and discard any charred skin and set the peppers aside.

Place the tortillas on the grill over low heat and place about 1 ounce of cheese over half of each tortilla. Top the cheese with an assortment of peppers and cook until the cheese just melts. Fold the tortilla over and eat along with some of the Pickled Red Onions. Yum!