Grilled Chapulines Tacos with Quesillo and Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oaxacan-style tacos featuring smoky grilled chapulines (grasshoppers) topped with melty Oaxacan string cheese (quesillo) and tangy homemade salsa verde. This mexican ready in about 25 minutes blends dried chapulines (grasshoppers), small corn tortillas, medium tomatillos, husked and quartered into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Toss 1 cup dried chapulines with 1 tbsp vegetable oil and 1/2 tsp salt. Grill for 3-4 minutes, turning frequently, until slightly crispy and fragrant.
  2. Step 2: While chapulines cook, prepare salsa verde by boiling 6 quartered tomatillos in a small pot of water for 5 minutes until soft. Drain and transfer to a blender with 1 chopped jalapeño, 1/4 cup chopped white onion, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 1/2 tsp salt, and 1 tbsp vegetable oil. Blend until smooth.
  3. Step 3: Warm 8 small corn tortillas on the grill for 1 minute per side until pliable and slightly charred.
  4. Step 4: Assemble tacos by layering grilled chapulines, 1/8 cup shredded quesillo cheese, and a spoonful of salsa verde on each tortilla. Serve immediately for a crunchy, tangy, and cheesy bite.

Frequently asked questions

How long does Grilled Chapulines Tacos with Quesillo and Salsa Verde take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Chapulines Tacos with Quesillo and Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Chapulines Tacos with Quesillo and Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chapulines Tacos with Quesillo and Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chapulines Tacos with Quesillo and Salsa Verde?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes