Fajita Grilled Cheese is loaded with bell peppers, onions, and spicy pepper jack cheese.
Grilling buttered bread with a slice of cheese in the center is probably the best decision you can make in a day.
I mean, you can pick out clothes that don’t match, go to the grocery store during the rush, stay up till 1 re-watching episodes of Arrested Development, but if you find yourself standing over a skillet with some buttered bread and cheese, you know you’ve made at least one good decision today.
Grilled cheese is so good, it has a whole month dedicated to it’s celebration. April is the month of gooey, melty, toasty, spicy, stacked, stuffed, buttered, and grilled sandwiches.
I’m not very picky when it comes to grilled cheese. Sure, I love a fancy gruyere melt on artisan bread. But I can be just as satisfied with a good old slice of processed American cheese sandwiched between Wonder Bread. Again, you can’t really go wrong here.
This version sticks to the basics–good cheese and good bread, and adds in some warm, fajita style charred peppers and onions for a little south of the border flavor. The combination of savory cheese and sweet peppers is outttathisworld.
For my grilled cheese, I used this Cheesy Jalapeno Bread, because the slab of cheese in the center of my sandwich just wasn’t enough. And also because it grills like a boss. It gets all golden and crispy on the outside but stays nice and soft in the center. Perfection.
You can use whatever bread you like, though I would save the wheat for the Grilled Peanut Butter and Jelly. For the cheese, I used monterey jack, but pepper jack would also be crazy good, especially if you don’t have jalapenos in your bread.
Choose something good today. Choose grilled cheese.
- 4 slices bread
- 2 slices monterey jack or pepper jack cheese
- 6 mini sweet peppers or half a sweet bell pepper, seeded and sliced
- 1/2 sweet onion, sliced
- 2 teaspoons olive oil
- 2 Tablespoons softened butter