The best Fajita grilled cheese filled with skipped bell peppers, onions and courgettes inserted between two thick slices of toasted bread and butter with chimichurri, loose mozzarella and salty butter.
Grilled cheese is my night snack at a late night and the easy lunch for children when I look for a quick and easy meal. I mean melted sticky cheese and slices of toasted buttering bread. What not to love?
This Fajita grid cheese takes practically any normal grilled cheese at the next level with a diffusion of chimichurri and is rich in sweet peppers, sautéed onions and courgettes. It is a vegetarian but it can be easily modified by adding chopped chicken or steak fajitas, but I promise it, you will not need it!
That’s why I love this recipe ❤️
- It is incredibly delicious. Making a grilled cheese is quite simple, but adding a little chimichurri sauce and some fajita saucepan vegetables really make it one of the grilled cheese sandwiches I have ever had. So much flavor to every bite.
- Don’t be afraid of vegetables. I know that the addition of vegetables looks like a great no-no to the classic lealist of grilled cheese, but I promise it does not remove the flavor. This is not a healthy grilled cheese recipe. Vegetables improve the buttery goodness of bread and cheese and are thus combined perfectly with chimichurri sauces
Key ingredients
This is an overview of the key ingredients that I used and why. For the complete recipe, please scroll down to the bottom of the post.
- Bell Peppers: A basic ingredient in the Fajita vegetables (as in my chicken fajitas and in the fojitas of the prawns). I used a combination of red peppers, orange and yellow, but I feel free to use any combination you want.
- Red onion: It has a stronger and tangent flavor than other types of onions, but you can easily exchange it with a white or yellow onion.
- Zuchinis: A great way to add more vegetables as it has a mild flavor and a consistency similar to the other Fajita vegetables. You could also use a yellow pumpkin.
- Spaces: A simple mix of kosher salt, black pepper and cumin gives vegetables an extra pushing of flavor.
- Salty butter: Melted butter is an absolute must toast grilled cheeses and quesadillas. I like to use salty butter as it adds an extra layer of flavor, but you can easily use not salty.
- Bread: An important, if not THE Above all, the component of a grilled cheese is bread. You want to choose a type of bread more often and dense to obtain the perfect combination of a toasted crust that still has a soft and rubbery crumb and is able to maintain its structure with all the filling. A warm natural yeast and a rye are excellent options.
- Chimichurri: A simple grilled cheese usually does not have a sauce, but this is a must. This fast and quick chimichurri meets in 5 minutes and adds an excellent layer of spicy, fresh and brilliant flavor. You can prepare a lot of my favorite chimichurri sauce (which I also use to prepare my chimichurri chicken!) Or use your favorite variety of jars.
- Cheese: The sticky and rich melted cheese holds together all the delicious filling. I used the mozzarella for a creamy and mild flavor, but you can use other cheeses such as Swiss, blows, pepper jacks or white cherdar.
How to prepare a Fajita grilled cheese sandwich
Cooked The onions, the garlic, the peppers, the courgettes and condiments in a large pan over medium-high heat in a little olive oil until they softened.
Toasted bread Two slices of bread in a hot pan with melted butter on both sides. Then assemble the grilled cheese in the pan spreading 1 tablespoon of chimichurri sauce and snatching 1 slice of mozzarella, ¾ cup of fajita vegetables and an additional slice of cheese on a slice of toasted bread.
Superior With the other slice of toasted bread and press with a spatula to dissolve the cheese and tie all the ingredients inside the sandwich. Reversal When the mozzarella begins to dissolve and cook for another 2-4 minutes until golden brown and toasted outside.
Slice halfway and enjoy life.
Suggestions for recipes
- Exchange the sauce. Chimichurri adds a layer of bright and spicy flavor, but you can easily exchange it with a creamy guacamole, a Chipotle Mayo or a Ranch Jalapeño sauce.
- Choose the right bread. Grilled cheeses need a bread often with a thicker crumb so that it can hold back the fillings. I like to use natural baking powder or rye.
- Try a different cheese. Mozzarella has a creamy and delicate flavor, but you can also use Swiss, Colby Jack, Jack of Pepe or Cherdar Bianco.
- Add a little protein. You can add a little ASADA or Carnitas meat chopped for some added proteins.
- Make it vegan. Use olive oil or margarine instead of butter and exchanges cheese for vegan cheese to make this recipe vegan.
Conservation and heating
To preserve, Place the leftovers in an airtight container in the refrigerator for a maximum of 3 days.
To heat, Place the grilled cheese on a pan over medium-high heat and cook until the cheese melts. You can also toast the fryer for 3-5 minutes. Whatever you do, avoid the microwave oven! He will make the bread soaked.
Other recipes to try
Have you prepared this Fajita grid cheese recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
Prevent the screen from becoming dark
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Heat the olive oil in a large pan over medium-high heat and add the onions and garlic. Go up to when the garlic is fragrant, about 30 seconds.
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Add the peppers, courgettes, salt, cumin and black pepper. Cook until it is softened, about 10 minutes. Remove from the heat.
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In a separate pan, melted ½ tablespoon of butter over medium heat. Place two slices of bread on melted butter and toast for 1-2 minutes. Repeat on the other side with another ½ tablespoon of butter.
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Assemble the grilled cheese in the pan spreading 1 tablespoon of chimichurri sauce and stratifying 1 slice of mozzarella, ¾ cup of fajita vegetables and an additional slice of cheese on a slice of toasted bread. Top with the other slice of toasted bread and press with a spatula to dissolve the cheese and tie all the ingredients inside the sandwich.
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Turn up the grilled cheese when the mozzarella begins to melt and cook for another 2-4 minutes.
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Repeat this process with the remaining ingredients to prepare all the grilled cheese sandwich.
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Do halfway and serve.
- Cheese. Mozzarella has a creamy and delicate flavor, but you can also use Swiss, Colby Jack, Jack of Pepe or Cherdar sharp.
- Bread. Grilled cheeses need a bread often with a thicker crumb so that it can hold back the fillings. I like to use natural or rye leavening, but you could also use your favorite white bread.
- Chimichurri. You can make a lot of my favorite chimichurri sauce or use your favorite jarred variety.
Calories: 671Kcal | Carbohydrates: 77G | Protein: 28G | Fat: 29G | Saturated fat: 13G | Polynsaturo fat: 3G | Monolysatuine fat: 11G | Trans fat: 0.2G | Cholesterol: 60mg | Sodium: 1761mg | Potassium: 543mg | Fiber: 6G | Sugar: 12G | Vitamin A: 3455Iu | Vitamin C: 125mg | Soccer: 378mg | Iron: 6mg
Nutritional information is calculated automatically, so they should be used only as approximation.
This post was originally published in September 2016 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin.
