Easy Spicy Veggie Grilled Cheese Recipes

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ULTIMATE SPICY GRILLED CHEESE RECIPE BY TASTY



Ultimate Spicy Grilled Cheese Recipe by Tasty image

Here's what you need: sourdough bread, jalapeño, shredded Cabot Pepper Jack Cheese, jalapeño, habanero pepper, green onion, jalapeño-flavored potato chips

Provided by Cabot Creamery Co-operative

Categories     Lunch

Yield 1 sandwich

Number Of Ingredients 7

2 slices sourdough bread
4 slices jalapeño, to taste
1 ¼ cups shredded Cabot Pepper Jack Cheese, divided
2 tablespoons jalapeño, finely chopped
½ tablespoon habanero pepper, optional, finely chopped
1 tablespoon green onion, finely chopped
6 jalapeño-flavored potato chips, lightly crushed

Steps:

  • Heat a large nonstick skillet over medium heat. Hold a slice of bread over the skillet to measure the space for the cheese crust. Place 2-4 jalapeño slices in the skillet where the bread will go, then top with ¼ cup Cabot Pepper Jack Cheese roughly the shape and size of the slice of bread. Place the bread on top of the cheese and press down lightly so the melting cheese sticks to the bread.
  • Top the bread with ¾ cup Cabot Pepper Jack Cheese, the chopped jalapeño, habanero (if using), green onions, and potato chips. Cover with the other slice of bread. Cook for 2-3 minutes, or until the cheese on the bottom forms a browned crust.
  • Using a spatula, lift the sandwich out of the pan and layer the remaining jalapeño slices and Cabot Pepper Jack Cheese in the skillet. Place the sandwich on top of the cheese in the pan, cheese-crust side up, and press down lightly to adhere. Cook for 3-5 minutes, or until the cheese crust is well browned and the cheese in the middle of the sandwich is completely melted. Let the sandwich rest for 1 minute before slicing.
  • Enjoy!

VEGGIE GRILLED CHEESE



Veggie Grilled Cheese image

The coleslaw is a fun and colorful addition to a toasted cheese sandwich, and the Havarti makes it different, too.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 sandwiches.

Number Of Ingredients 5

3 tablespoons butter, softened
8 slices sourdough bread
3 to 4 tablespoons honey mustard
1-1/2 cups broccoli coleslaw mix
6 ounces dill Havarti or Swiss cheese, sliced

Steps:

  • Spread butter over one side of each slice of bread; turn bread butter side down. Generously spread mustard over four slices of bread. Layer each with a fourth of the coleslaw mix and a fourth of the cheese; top with remaining bread, butter side up., Heat a griddle or large skillet over medium heat. Toast sandwiches until the bread is lightly browned on each side and the cheese is melted.

Nutrition Facts :

SPICY GRILLED CHEESE



Spicy Grilled Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 1 sandwich

Number Of Ingredients 17

2 slices sourdough bread
2 tablespoons mayonnaise
1 cup Jalapeno Pimento Cheese, recipe follows
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

  • Heat a nonstick skillet over medium heat. Spread each slice of bread with 1 tablespoon of the mayonnaise. Place one piece of bread, mayonnaise-side down, into the skillet. Top with the Jalapeno Pimento Cheese. Place the second slice of bread, mayonnaise-side up, onto the cheese. Using a spatula, press together and cook until golden, about 2 minutes per side. Slice and serve.
  • Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
  • Serve as a dip with crackers and olives.

EASY, SPICY, VEGGIE GRILLED CHEESE



Easy, Spicy, Veggie Grilled Cheese image

This healthy grilled cheese sandwich is very quick and tasty. With the combination of mozzerella cheese, onions, carrots, crushed red pepper, and basil you are sure to spazzz up your taste buds!

Provided by Anna Haines

Categories     Lunch/Snacks

Time 9m

Yield 1 sandwhich, 1 serving(s)

Number Of Ingredients 7

2 slices whole wheat bread
1/4 cup mozzarella cheese (about a handful)
2 slices onions
3 baby carrots
1 pinch crushed red pepper flakes (give or take a little)
1 pinch basil (give or take a little)
cooking spray

Steps:

  • Turn oven on to about medium high.
  • Spray pan with cooking spray.
  • Put motzzerella cheese on bread.
  • Then add onions (chopped), carrots (chopped into thin slices), basil and crushed red pepper
  • Put the other slice of bread on top.
  • Cook each side until golden brown.

Nutrition Facts : Calories 244.2, Fat 8.7, SaturatedFat 4.2, Cholesterol 22.1, Sodium 495, Carbohydrate 31.8, Fiber 4.8, Sugar 6, Protein 12.1

SPICY GRILLED VEGGIES



Spicy Grilled Veggies image

Grilling isn't just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Number Of Ingredients 9

1/4 cup butter or margarine, softened
2 tablespoons lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
  • Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
  • Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

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