Grilled Cheese & Veggie Jumble

Name: Grilled Cheese & Veggie Jumble with Cilantro Chimichurri
Yield: 2 servings
Ingredients: 1 Avocado; 1 Onion; 8 oz Grilling Cheese; 1 tsp Cumin; 1 Lemon; 2 Potato; 1 clove Garlic; 4 oz Tomato; 1/4 oz Cilantro; 1 unit Chili Pepper; tsp Salt, tsp; tsp Black Pepper, tsp

with Cilantro Chimichurri

By Recipe0 System

Trust us: once you try grilling cheese, you’ll want to find a way to put it in everything. Thanks to its high melting point, the cheese stays firm when you fry it in a pan. Plus, the heat only heightens its salty and savory qualities. Next to a brightly colored jumble of veggies, it feels positively rapturous, delivering bites of cheesy goodness in between bursts of tomato, creamy avocado, sweet potato, and herbs.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Avocado
1 Onion
8 oz Grilling Cheese
1 tsp Cumin
1 Lemon
2 Potato
1 clove Garlic
4 oz Tomato
1/4 oz Cilantro
1 unit Chili Pepper
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
2

Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.
3

Meanwhile, halve tomatoes. Finely chop cilantro leaves and stems; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic. Halve lemon. Halve, pit, peel, and dice avocado. Mince chili.
4

In a small bowl, combine remaining cilantro, half the cumin (all for 4 servings), a pinch of garlic, and a pinch of chili to taste. Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if desired. TIP: Add more lemon juice and olive oil as needed until mixture reaches a drizzling consistency.
5

Cut half the grilling cheese (all the grilling cheese for 4 servings) into ⅓-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
6

To bowl with reserved cilantro, add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili to taste; toss to combine. Divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.