Fajita Grilled Cheese: Spicy Sandwich

Tanya Schroeder | Lemons for Lulu

Fajita grilled cheese? You bet! Fresh peppers, onions, mushrooms and avocados combine with spicy Jack cheese for a kicked up Tex-Mex grilled cheese sandwich.

Fajita Grilled Cheese Photo

It only took me 41 years to realize that I have a problem. I’m utterly addicted to spicy food. It’s bad. I mean it’s not bad that I like spicy food; it’s just that my affliction runs deep! There isn’t a food out there that I don’t think would be better with a little heat. Heck, even chocolate tastes better with a little chili powder. Am I totally alone in this train of thought?

My spice-loving habit came to a head the other day when I noticed my daughter’s face after she caught me saturating my hummus with hot sauce. It was a look of pure disgust and quite frankly, it was a look touched with a bit of fear. I felt like a hideous monster.  

The thought occurred to me that it might be time to seek help. I thought about doing a Google search for any “spicy food anonymous” groups, but felt quite confident that none existed. Therefore, I decided to take a less drastic approach. I decided to eat food like normal people.

Fajita Grilled Cheese Image

The next day, instead of hot sauce infused hummus, I made this fajita grilled cheese! How’s that for a turn around? Just like your favorite fajita, this sandwich has lots of fresh peppers, onions, as well as meaty Portobello mushrooms. To satisfy my spicy tooth, I added several slices of Pepper Jack Cheese. Sliced avocados keep it creamy and cool.

I could eat this fajita grilled cheese every day. I’m turning over a new leaf, my friends. Instead of pouring hot sauce over everything I eat, I’m adding pepper jack cheese!

Ok, ok, I still have a lot of work to do when it comes to revamping my diet. One thing is for sure, the experimenting sure is fun.

Fajita Grilled Cheese Picture

Do you have a spicy tooth too? Make homemade taco sauce or even Mexican chocolate brownies to go with your fajita grilled cheese.

    4 Servings


  • 1 teaspoon olive oil
  • 8 slices sourdough bread, thick
  • 4 teaspoons butter
  • 4 slices pepper jack cheese
  • 1 small onion, sliced
  • 1/2 red bell pepper, or green, thinly sliced
  • 1 portabella mushroom, sliced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon ancho chili powder
  • 1 avocado, sliced


  1. Preheat a large skillet and drizzle with olive oil.  Add onions, pepper and mushrooms. Sprinkle vegetables with salt, cumin, oregano and chili powder.
  2. Cook until vegetables have softened, about 5-7 minutes, remove vegetables and set aside. Wipe out skillet.
  3. Butter one side of each bread slice with a 1/2 teaspoon of butter. Place 4 slices buttered side down onto skillet.
  4. Top bread with one slice of cheese, 1/4 of the veggie mixture, avocado slices and then remaining bread-buttered side up.
  5. 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.


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About Tanya

Tanya covers every kind of meal on Lemons for Lulu. As our Sandwiches fanatic, she's going to wow you with Sandwich greatness, proving there's more to it than just bread, cheese, and meat.

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    Hey, I'm sandwich lover! Grilled cheese chutney sandwich is the one I die for. I like to eat every sandwich which contains cheese. This Fajita Grilled Cheese looks so delicious and I'm gonna make it with your recipe.


    That looks so good! Nothing beats a great sandwich!