Duo of Cheesy Tacos with Vegetables, Chicken, Morbier and Mimolette | Page 2

Prep Time

30 minutes

Cook Time

12 minutes

Total Time

42 minutes

Servings

4 portions

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.

Final result — Two tacos, two vibes: melt-in-your-mouth vegetables with Morbier on one side, spicy chicken and Mimolette on the other.

There’s the bright yellow of the bell pepper, the milder red that caramelizes on the griddle, and then the corn that pops under your teeth. The chicken smells of warm spices and olive oil as soon as it hits the hot surface. Morbier melts, coating the vegetables, while Mimolette adds a bold orange color and a rounder flavor. The tortillas become soft in the center, slightly charred on the edges, with that little scent of warm corn that makes you want to eat them right away.

Why you’ll love this recipe

✓Two tacos, two moods : The vegetable and Morbier taco is meltier, almost creamy. The chicken and Mimolette one is heartier, with a cleaner bite and well-defined spices.

✓Perfect for the weekend : You can prepare the fillings without rushing, while the table fills with small bowls. It’s a dish to share, not a fixed plate.

✓Cheese that actually matters : Here, cheese isn’t just for looks. It binds the fillings, adds fat and salt, and turns simple vegetables into much more indulgent tacos.

✓Easy to adjust : Milder, spicier, more veggie or richer: everything can be adjusted when assembling. Everyone can even compose their own taco according to their appetite.

Ingredient Notes

Tortillas, chicken, bell peppers, corn, kidney beans, and two cheeses with character.

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.
Bell peppers, onion, corn and kidney beans : Bell peppers bring juice and color, onion gives a sweet base, corn adds sweet crunch, and kidney beans make the filling more filling. Drain canned goods well, otherwise they release water on the griddle and prevent the vegetables from browning.
Taco seasoning : It gives the dish its heat, with paprika, cumin, and sometimes a bit of chili depending on the blend. Taste your mix before adding too much: some are very salty, and the cheeses are already salty.

Prepare everything before heating the griddle

Take the time to cut the chicken, bell peppers, and onion before turning on the heat, because the cooking goes fairly quickly afterward. The strips should be thin: they cook more evenly and fit better into the tortillas without everything falling out. Mix the chicken with olive oil and some of the spices, then let it coat while you finish the vegetables. By then, the kitchen already smells of cumin and paprika, and that’s a good sign: spices need a little fat to better adhere to the meat.

Grill the chicken without drying it out

Place the chicken on a very hot griddle and let it sear before moving it too much. You want golden edges, not meat boiled in its juices. If you hear a loud sizzle on contact, the temperature is right; if it barely whispers, wait a bit before adding the rest. The chicken should stay tender in the center, so thin strips and a sharp sear are better than endless medium heat that ends up drying it out.

Cook the vegetables gently to keep some bite

Bell peppers and onion like a more moderate heat, because they need to soften without turning into mush. Stir occasionally, just enough for them to get a few golden marks and keep a slight resistance under the tooth. Add the corn and kidney beans only at the end: they are already cooked, they mostly need to be reheated. When the mixture becomes glossy, colorful, and the smell of hot peppers mingles with the spices, you have the right base.

Fill the tortillas without overloading them

Put the hot vegetables into the corn tortillas with the Morbier, then the chicken and remaining vegetables into the wheat tortillas with the Mimolette. The temptation is to fill to the brim, but an overstuffed taco breaks and loses its appeal from the first bite. Leave a little space so that the cheese melts around the filling rather than escaping onto the griddle. Visually, you should still see pieces of bell pepper, corn kernels, and cheese starting to soften.

Rewarm the tacos just long enough

The final pass on the griddle is to seal the flavors, not to recook the whole dish. Place the filled tacos for a few moments, just until the cheese becomes soft and glossy. Watch the edges of the tortillas: they should lightly toast, with a slight smell of toasted grain, but not become brittle. Serve immediately, because these tacos are at their best when the cheese still stretches a bit and the vegetables retain their heat.

Tips & Tricks

Drain the corn and kidney beans thoroughly, because excess water cools the griddle and gives a soggy filling instead of a well-sautéed mix.
Lightly warm the tortillas before filling them, as they become more pliable and fold without cracking under the weight of cheese and vegetables.
Keep the chicken over high heat but not too long: searing gives flavor, while prolonged cooking dries out the strips and makes the taco less enjoyable.
Add a small spoonful of crème fraîche to the tacos if you want more creaminess, but use little so as not to mask the taste of Morbier and Mimolette.

Close-up — Warm tortilla, melting cheese, vegetables still slightly crunchy: that’s exactly what you want in a homemade taco.

FAQs

Can I prepare the fillings in advance?

Yes, the vegetables and chicken can be cooked a few hours ahead. Reheat them in a pan or on the griddle just before filling, otherwise the cheese will melt poorly and the tortillas may become soggy.

Which tortilla should I choose for these cheesy tacos?