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.
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.
Do you have a spicy tooth too? Make homemade taco sauce or even Mexican chocolate brownies to go with your fajita grilled cheese.
Fajita Grilled Cheese Recipe
- 1 Olive Oil
- 8 Sourdough Bread thick
- 4 Butter
- 4 Pepper Jack Cheese
- 1 Onion sliced
- 0.5 Red Bell Pepper or green, thinly sliced
- 1 Portabella Mushroom sliced
- 0.5 Cumin
- 0.25 Salt
- 0.5 Oregano
- 0.75 Ancho Chili Powder
- 1 Avocado sliced
- 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.