CHICKEN FAJITA GRILLED CHEESE

January 20, 2015

It is final. My favorite food is onion. Well okay, I am instantly trigger shy about making that statement because if foods are lovers than I am a total player. But let me just get at what I was trying to say. I am so into onions right now. We have to pause for a moment for me to consider how people do not totally love onions. And more bafflingly, how people can dislike onions. How any could ever say “no onions, please.” Madness!

As a dessert lover, you might be surprised that I have such an infatuation with the staple of the savory world. But I think I grow to love them more everytime I cook with them and smell their aroma wafting from the skillet. This is getting weird, so I will stop. Know, however, that when I was slicing up onions for this chicken fajita grilled cheese (!), this love story to onions flowed readily from my heart.

FAJITA GRILLED CHEESE from Rachel SchultzCHICKEN FAJITA GRILLED CHEESE
Serves 3-4

1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper sliced
4 boneless, skinless chicken breasts, sliced
3 tablespoons olive oil
1 lime, juiced
3 tablespoons HOMEMADE TACO SEASONING
1 cup cheddar, shredded
1 loaf bread, sliced
Guacamole

Preheat oven to 400 degrees. Place onion, peppers, and chicken in 9×13 glass baking dish. Drizzle and coat with olive oil. Sprinkle taco seasoning over dish and toss to coat. Roast in the oven for 25-35 minutes, stirring once halfway. Top with lime juice. Assemble grilled cheeses by layering bread slice, cheese, chicken & vegetables, another layer of cheese, and top slice of bread. Grill in a panini maker. (Or, in a skillet like traditional grilled cheese.) Serve with guacamole.

CHICKEN FAJITA GRILLED CHEESE
 
Author:
Ingredients
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper sliced
  • 4 boneless, skinless chicken breasts, sliced
  • 3 tablespoons olive oil
  • 1 lime, juiced
  • 3 tablespoons HOMEMADE TACO SEASONING
  • 1 cup cheddar, shredded
  • 1 loaf bread, sliced
  • Guacamole
Instructions
  1. Preheat oven to 400 degrees.
  2. Place onion, peppers, and chicken in 9×13 glass baking dish. Drizzle and coat with olive oil. Sprinkle taco seasoning over dish and toss to coat. Roast in the oven for 25-35 minutes, stirring once halfway. Top with lime juice.
  3. Assemble grilled cheeses by layering bread slice, cheese, chicken & vegetables, another layer of cheese, and top slice of bread. Grill in a panini maker. (Or, in a skillet like traditional grilled cheese.) Serve with guacamole.

 

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • ruby sobus

    i made these a week ago! my friend came over with her fiancé and he and my hubby played some video games while she and i made these sandwiches. they came together really quick — especially with the two of us working on them together. all 4 of us thought they were great tasting, too :)

  • Chris

    Made these and they were great! Even better? Used some of the leftover chicken, peppers and onions in an omelette and it was killer.

    Great easy recipe!

  • Alice R.

    I know what you mean; how could I have married someone who hates them!?! It’s a real management problem. Your sandwich looks delicious!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2018

PRIVACY POLICY