Weekend meals call for exactly this kind of dish—something you place in the middle of the table when no one wants to eat too seriously. These cheesy tacos take a bit more time than a quick assembly, but that’s precisely what makes them good: you chop, you grill, you let the cheese melt slowly.
Ingredients :
- Corn and wheat tortillas — They create two different textures: corn gives a more rustic, slightly sweet taste, wheat stays softer with chicken. Choose mini tortillas thick enough not to tear under the melted cheese; if they are dry, warm them for a few seconds before filling.
- Morbier — Morbier melts quickly and wraps the vegetables with a soft, almost coating texture. Cut it into thin slices rather than large chunks, otherwise it will melt poorly before the tortilla dries out.
- Grated Mimolette — Mimolette adds a nuttier flavor and a beautiful orange color that brightens the chicken taco. If you can’t find it, young cheddar or grated Emmental can work, but avoid dry cheeses that stay in hard strings.
- Chicken — It gives body to the taco and absorbs spices very well when cut into thin strips. Choose not-too-thick cutlets and cut along the grain to keep the meat tender; too-large pieces will cook slower and be drier.
