Mexican · Lunch
Grilled Spring Onions
Whole scallions are grilled over high heat until the white bulbs char and blister, then topped with a blender-pulsed salsa of garlic, chipotle, lime and tomato. Finished with crumbled cotija cheese and served alongside a warm corn tortilla, delivering smoky, tangy, sharp allium flavour.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
312Calories
8.9gProtein
18.6gFat
31.4gCarbs
8.9gSugar
6.1gFiber
842mgSodium
13mgChol
4.8gSat Fat
610mgPotassium
210mgCalcium
2.4mgIron
0.1mcgVitamin B12
24mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Pepino
international
vegetarian
low-calorie
low-cholesterol
high-fiber
no-chop
Instructions
1
Prep
Snip the root ends off the scallions with kitchen scissors and pat them dry on a plate, keeping the bunch whole.
2
Blitz
Pulse garlic, chipotle, lime juice, tomato, salt and cumin in a blender 15–20 seconds until coarse salsa forms.
3
Grill
Brush scallions with olive oil and grill over high heat, turning every 1–2 minutes for 6–8 minutes until white bulbs blister and tops char.
4
Plate
Lay charred scallions on the warmed tortilla, spoon salsa over top and scatter crumbled cotija cheese over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g, one bunch scallions
- 2 clove2 clove garlic
- 2 tbsp2 tbsp chipotle in adobo
- 4 tbsp60ml lime juice
- 3.6 oz50g, about 1/3 cup canned tomato
- 2 tbsp2 tbsp olive oil
- 2 tbsp18g cotija cheese
- 22 small corn tortilla (60g)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp ground cumin
