Grilled Sourdough Chicken Fajita Ranch Melts – #15MinuteSuppers

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Good food is inspiring. Really good fast food is just as inspiring. I mean, don’t you ever go out to eat and think to yourself, “I could have made this myself at home-even better!” I know I do. And my girlfriend at work tells me this all the time. Almost to where we’d rather just eat in and play in the kitchen.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

I mean, at this very moment I have Cheesy Biscuits in the oven right now. Just a bit of Bisquick and Colby Jack Cheese and I feel like I’m eating restaurant worthy biscuits. For a fraction of the price.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

That’s why when I tasted Jack in the Box’s Fajita Ranch Melt, I had to make my own to satisfy any further cravings. And the best part about it-it took only 15 minutes to throw this together! No, I didn’t use pepperjack cheese. No I didn’t add taco sauce. I’m anti-spicy food at the moment. But feel free to do so! I used what I had in my pantry and fridge and these sandwiches were bomb-didally-omb!

So how did I make this in 15 minutes from start to finish? I grabbed all my ingredients “Rachael Ray style” and carried them to my kitchen counter, preheated my large non-stick griddle while I sliced veggies and chicken filets, and got to work.

Grilled Sourdough Chicken Fajita Melts

Ingredients:
1 lb chicken breast filets, butterflied
2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 large onion, sliced thinly
2 tsp canola oil
6 slices Kraft singles, cheddar or pepperjack cheese
8 slices Extra Sourdough Bread
4 Tb buttery spread or margarine (or cooking spray)
6 Tb Hidden Valley Ranch Light Dressing
4 dashes hot sauce (optional)

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

It helps the quick cooking process to buy thin cut chicken breast filets (or butterflied), so they cook nice and quick-and they have even bread coverage when you bite into that sandwich! If you can’t find thin cut filets, slice them in half yourself.

Begin by brushing the 375F preheated grill with canola oil.

Place the peppers and onions on one half of the grill. Sprinkle with a bit of salt-this tenderizes the veggies quicker. Season the chicken with the paprika and salt and pepper and place the filets on the other half of the grill.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

While the chicken and veggies are cooking, about 3-4 minutes, spread the bread slices with margarine. Place 1 1/2 slices of cheese on each of 4 slices.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Stir the veggies around and flip the chicken.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Cook another 3-4 minutes.

Remove the veggies and chicken from the grill and let rest on a platter. Quickly wipe the grill with a paper towel.

Place half of the buttered bread slices on the grill, cheese side up.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Top with a chicken breast filet. Place the other slices buttered side up onto the chicken. Cook 1 minute then carefully flip the sandwich. Cook another minute until golden brown.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Remove sandwiches from heat, carefully open and stuff with 1/4 of the onions and peppers.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Top with 1 1/2 Tb Hidden Valley Ranch Light Dressing and optional hot sauce.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Slice in half and serve.

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

Eat immediately! (But leftovers can also be reheated in a small toaster oven at work. I’m not naming any names on who did that!)

I couldn’t eat more than half of this baby! It was so deliciously filling 🙂

The best part about this dinner is my kids all loved it! Of course, I didn’t stuff theirs with peppers and onions. Finicky Shark approved, two thumbs up!

Grilled Sourdough Chicken Fajita Ranch Melt | Famished Fish, Finicky Shark #15MinuteSuppers

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Grilled Sourdough Chicken Fajita Ranch Melts

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 4

Per Serving 945 calories

Fat 28 g

Carbs 118 g

Protein 55 g

4

Grilled Sourdough Chicken Fajita Ranch Melts

Weight Watchers PointsPlus®: 25

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb chicken breast filets, butterflied
  • 2 tsp paprika
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 large onion, sliced thinly
  • 2 tsp canola oil
  • 6 slices Kraft singles, cheddar or pepperjack cheese
  • 8 slices Extra Sourdough Bread
  • 4 Tb buttery spread or margarine (or cooking spray)
  • 6 Tb Hidden Valley Ranch Light Dressing
  • 4 dashes hot sauce (optional)

Instructions

  1. Begin by brushing the 375F preheated grill with canola oil.
  2. Place the peppers and onions on one half of the grill. Sprinkle with a bit of salt-this tenderizes the veggies quicker. Season the chicken with the paprika and salt and pepper and place the filets on the other half of the grill.
  3. While the chicken and veggies are cooking, about 3-4 minutes, spread the bread slices with margarine. Place 1 1/2 slices of cheese on each of 4 slices.
  4. Stir the veggies around and flip the chicken. Cook another 3-4 minutes.
  5. Remove the veggies and chicken from the grill and let rest on a platter. Quickly wipe the grill with a paper towel.
  6. Place half of the buttered bread slices on the grill, cheese side up.
  7. Top with a chicken breast filet. Place the other slices buttered side up onto the chicken. Cook 1 minute then carefully flip the sandwich. Cook another minute until golden brown.
  8. Remove sandwiches from heat, carefully open and stuff with 1/4 of the onions and peppers. Top with 1 1/2 Tb Hidden Valley Ranch Light Dressing and optional hot sauce. Slice in half and serve.

Notes

It helps the quick cooking process to buy thin cut chicken breast filets (or butterflied), so they cook nice and quick-and they have even bread coverage when you bite into that sandwich! If you can’t find thin cut filets, slice them in half yourself. Note, the recipe states 4 servings, however, it can easily make 8 servings.

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Comments

  1. says

    My family eat a lot of fajitas. I never though of making them into a sandwich. Great idea when the tortilla bag is empty. Thanks for the great new idea!

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