Grilled Chapulines Tacos with Quesillo and Salsa Verde
Oaxacan-style tacos featuring smoky grilled chapulines (grasshoppers) topped with melty Oaxacan string cheese (quesillo) and tangy homemade salsa verde. This mexican-inspired tacos & burritos 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.
Ingredients
- 1 cup dried chapulines (grasshoppers)
- 8 small corn tortillas
- 1 cup quesillo (Oaxacan string cheese), shredded
- 6 medium tomatillos, husked and quartered
- 1 jalapeño, seeded and chopped
- 1/4 cup white onion, chopped
- 1/4 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
- 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.
- 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.
- Step 3: Warm 8 small corn tortillas on the grill for 1 minute per side until pliable and slightly charred.
- 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 tacos & burritos 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.
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