Fajita Grilled Cheese
You can never have too many Mexican recipes, so give Fajita Grilled Cheese a try. One serving contains 622 calories, 24g of protein, and 24g of fat. This lacto ovo vegetarian recipe serves 4 and costs $2.61 per serving. 13 people found this recipe to be tasty and satisfying. A couple people really liked this main course. It is perfect for The Fourth Of July. It is brought to you by Food Fanatic. If you have ancho chili powder, pepper jack cheese, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Chicken Fajita Grilled Cheese, Fajita Style Grilled Cheese, and Steak Fajita Grilled Cheese are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3/4 teaspoon ancho chili powder
1 avocado, sliced
4 teaspoons butter
1/2 teaspoon cumin
1 teaspoon olive oil
1 small onion, sliced
1/2 teaspoon dried oregano
4 slices pepper jack cheese
1 portabella mushroom, sliced
1/2 red bell pepper, or green, thinly sliced
1/4 teaspoon salt
8 slices sourdough bread, thick
Equipment:
frying pan
Cooking instruction summary:
Preheat a large skillet and drizzle with olive oil. Add onions, pepper and mushrooms. Sprinkle vegetables with salt, cumin, oregano and chili powder.Cook until vegetables have softened, about 5-7 minutes, remove vegetables and set aside. Wipe out skillet.Butter one side of each bread slice with a 1/2 teaspoon of butter. Place 4 slices buttered side down onto skillet.Top bread with one slice of cheese, 1/4 of the veggie mixture, avocado slices and then remaining bread-buttered side up.Cook until bread begins to brown - about 3-4 minutes, flip and cook the second side until it has browned, also another 3-4 minutes. Serve immediately.
Step by step:
1. Preheat a large skillet and drizzle with olive oil.
2. Add onions, pepper and mushrooms. Sprinkle vegetables with salt, cumin, oregano and chili powder.Cook until vegetables have softened, about 5-7 minutes, remove vegetables and set aside. Wipe out skillet.Butter one side of each bread slice with a 1/2 teaspoon of butter.
3. Place 4 slices buttered side down onto skillet.Top bread with one slice of cheese, 1/4 of the veggie mixture, avocado slices and then remaining bread-buttered side up.Cook until bread begins to brown - about 3-4 minutes, flip and cook the second side until it has browned, also another 3-4 minutes.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
