All Recipes

Chicken Fajita Grilled Cheese

40 Mins
Potato Bread
Made With
Potato Bread


1 Tablespoon Butter

2 Slices Martin’s Potato Bread

1 Slice Cheddar Cheese (Or 1/4 Cup Shredded)

1 Slice Monterey Jack Cheese (Or 1/4 Cup Shredded)

1/2 Cup Chicken Fajita Filling (recipe below)

Chicken Fajita Filling (4 servings):

1 Pound Chicken Breasts, cut into thin slices

2 Tablespoons Olive Oil, divided

1 Lime (~2 Tablespoons of Juice and Zest)

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1/2 Teaspoon Oregano

2 Cloves Garlic, chopped

Salt and Pepper, to taste

2 Onions, sliced

1 Green Bell Pepper, sliced

1 Red Bell Pepper, sliced

2 Tablespoons Cilantro, chopped

Serves: 1


Step 1

Prepare Chicken Fajita Filling:

Marinate the chicken in 1 tablespoon olive oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for at least 30 minutes.

Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)

Heat 1 tablespoon olive oil in a pan. Sauté the onions until tender, about 5-7 minutes. Add the peppers and the remaining marinade and sauté until the peppers are tender, about 5-7 minutes.

Remove from heat and mix in the cilantro.

Step 2

Heat another pan over medium heat.

Step 3

Butter one side of each slice of bread, place one slice in the pan with buttered side down; top with the cheddar cheese, followed by the chicken fajita filling, the Monterey jack cheese, and finally the other slice of bread with buttered side up.

Step 4

Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Step 5

Serve with guacamole, salsa and sour cream for dipping.