Greek Grilled Cheese Tacos

This Mediterranean-inspired dish reinvents the familiar grilled cheese sandwich in taco form. Grilled Greek halloumi cheese, fresh veggies and herbs are stuffed in a flour tortilla for a portable, fun new take on the sandwich.

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Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

1: small zucchini

1: cup shredded romaine lettuce

1/2: cup thinly sliced English (seedless) cucumber

1/2: cup cherry or grape tomatoes, cut into quarters

1/2: cup thinly sliced red or yellow bell pepper strips

1/3: cup pitted kalamata olives, cut in half

4: fresh basil leaves, thinly sliced

2: tablespoons extra-virgin olive oil

1: tablespoon fresh lemon juice

: Dash coarse (kosher or sea) salt

: Dash freshly ground black pepper

8: oz halloumi cheese (not sliced)

8: Old El Paso® flour tortillas for soft tacos

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Directions

1 Trim ends from zucchini. Use a vegetable peeler to make long, thin ribbons of zucchini. For veggie filling, place zucchini ribbons, lettuce, cucumber, tomatoes, bell pepper, olives and basil in large bowl. For dressing, in small bowl, beat oil, lemon juice, salt and black pepper with whisk; pour over vegetable mixture, and toss to coat.
2 Heat gas or charcoal grill. Cut block of cheese in half horizontally to form 2 blocks. Place both blocks of cheese directly on grill over high heat. Cook uncovered 4 to 6 minutes, turning once, until browned. Remove from grill. Cut each grilled cheese block into 12 cubes to make 24 cubes.
3 Heat tortillas on grill about 30 seconds or until warm, turning once. Fill tortillas with veggie filling, and top with grilled cheese.