Low FODMAP Chiles Rellenos Steak Tacos
Courtesy of our friend Amy Laura at FODifyIt.com, take your Taco Tuesdays to the next level by seasoning a chopped New York Strip steak with Gourmend Taco Seasoning and snuggling a gooey, cheesy green chile relleno into this fiesta on a plate!
Toasted tortillas filled with steak, a melted Monterey Jack filled green chile, topped with a crunchy carrot salsa and creamy taco seasoned yogurt sauce—this is sure to become one of your most requested taco night dishes.
For those who are following a dairy-free diet, omit the Monterey Jack cheese and pan warm the green chiles as instructed. You’ll still get that buttery chile goodness with each bite. In place of the lactose-free yogurt, use a dairy-free coconut based yogurt containing no high FODMAP ingredients.
Buen provecho!
Low FODMAP Chiles Rellenos Steak Tacos
Rated 5 stars by 1 users
Servings
2 (2 tacos per person)
Prep Time
35 minutes
Cook Time
25 minutes
Ingredients
diced roma tomato, 1 ¾ ounces
peeled fresh grated carrot, 2 tablespoons
minced fresh cilantro leaves, 1 tablespoon
scallion green parts only, thin sliced, 4
juice of lime, ¼ small
plain lactose-free yogurt, ¼ cup
minced fresh cilantro leaves, 1 tablespoon
-
gourmend taco seasoning, ¼ teaspoon
juice of lime, ¼ small
canned whole peeled mild green chiles (OR FRESH if available, see recipe note), 4 medium-sized
sliced monterey jack cheese, 2-ounces
toothpicks, 8
gluten-free 6-inch (15 cm) white corn soft tortillas, 4
new york strip steak, ½ pound
salt, 1/4 teaspoon
fresh ground black pepper, ¼ teaspoon
olive oil, 1 tablespoon
-
gourmend taco seasoning, 1 ½ teaspoons
shredded chilled iceberg lettuce, ½ cup
For the Salsa:
For the Creamy Sauce:
For the Chiles Rellenos:
For the Tacos:
Directions
Mix the salsa ingredients in a small bowl. Cover with a lid or plastic wrap and chill in the refrigerator.
Mix the creamy sauce ingredients in another small bowl. Cover with a lid or plastic wrap and chill in the refrigerator.
Canned whole chiles are packed and saturated with water. Drain the chiles, then place on 2 layers of paper towels or a clean kitchen towel. Cut the chiles open down one side and fan out flat. Cover with 2 layers of additional paper towels or a kitchen towel and allow to drain for at least 20 minutes. Divide the cheese into 4 portions. Place equal amounts on one side of the chile fillets and roll them lengthwise into a relleno. Secure the seams with 2 toothpicks each. Set aside.
Coat a large nonstick skillet with cooking oil spray over medium high heat. Place the tortillas in the pan and let them toast undisturbed for 1 minute. Flip them with a spatula and toast 1 minute more. When they are pliable for folding and have bits of light brown toasted marks, place them in a tortilla warmer or wrap in foil to keep warm. Set aside.
Dust the steak with salt and pepper on both sides. In the same skillet, add the olive oil over medium high heat. When the oil begins to shimmer, add the steak. Pan cook for 4 minutes or until it is nicely browned. Use a fork to turn over and cook 4 minutes more to a brown sear. Aim for a medium cooked steak that will warm to medium-well as it rests. Transfer to a cutting board, tent with foil and let rest for 10 minutes.
In the meantime, place the 4 rellenos in the same skillet over medium heat. Cook for 2 minutes, flip with a fork and cook 1 to 2 minutes longer or until the cheese is just melted. Use a spatula to transfer them to a plate. Remove and discard the toothpicks.
Cut the steak into 1/4-inch (.63 cm) cubes, discarding fatty bits as desired.
Assembly: Place the warm tortillas onto a platter, or 2 tacos per plate. Spoon even amounts of steak onto each. Top with a relleno, then the salsa. Spoon the creamy sauce over the tops and finish with a small handful of crisp lettuce. Serve immediately.
Recipe Note
Canned whole peeled mild green chiles are available in most U.S. grocery stores. The ingredients on the can should read no more than: Green Chile Peppers, Water, Salt, Citric Acid, and Trace of Calcium Chloride. These ingredients listed are low FODMAP. Be sure to check that they contain no onion, garlic or other high FODMAP ingredients.
If fresh green chiles (Hatch, Anaheim, New Mexican, Colorado Green, Chiles Verde Del Norte, to name a few) are available to you, learn how to roast and prep green chilies (with photos!) from our FODify It friends in the American Southwest.
Recipe Author, Amy Laura / FODifyIt.com
Recipe Assessment, Dédé Wilson / FODMAPeveryday.com