Chimichurri Grilling Cheese Toasties
with Caramelized Onion & Southwest Potato Wedges
- Soy
- Wheat
Did you know you can grill cheese? And no, we don’t mean the melty diner sandwich—we’re talking about throwing a big hunk of cheese directly onto the heat so the outsides get beautifully charred while the insides get warm and soft. If you haven’t gathered yet, it’s one of our all-time favorite dairy creations. Here, you’ll dredge the cheese in Southwest spices, then sear in a hot pan for that delicious crust. It’s sandwiched between toasted potato buns with caramelized onion and a bright, creamy chimichurri sauce, then paired with spiced potato wedges for good measure. Being cheesy never tasted so good.
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
2 tablespoon
Sour Cream
8 ounce
Grilling Cheese
1 teaspoon
Cumin
1 clove
Garlic
1 unit
Jalapeño
1 unit
Lime
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
5 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Peel and mince garlic. Mince cilantro. Finely dice jalapeño, removing ribs and seeds for less heat. Zest and quarter lime.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Southwest Spice (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.
• While potatoes roast, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat.
• Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, lime zest, ¼ tsp garlic, juice from 2 lime wedges (4 wedges for 4 servings), a pinch of jalapeño, a pinch of cumin, 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. • Halve buns; toast in oven until golden, 3-5 minutes. TIP: Place directly on oven rack, or use a second baking sheet.
• Halve grilling cheese crosswise into two squares. Place on a plate and season all over with remaining Southwest Spice. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-3 minutes per side.
• Divide toasted buns between plates; fill with caramelized onion, grilling cheese, and creamy chimichurri. Serve with potato wedges and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of grilled cheese, caramelized onions, and chimichurri sauce; some found it bland or overpowering.
- Ease of prep: Several noted it was easy to make, though a few had trouble with cheese sticking or melting unevenly.
- Suggestions: Consider slicing the cheese thinner or into quarters; pair with a lighter side like salad instead of potatoes 🥗.
- Portions: Some felt the cheese portion was too large for the bun size; others found it very filling and rich.
- Texture: The grilling cheese had an interesting chewy texture that most enjoyed, though a few found it rubbery.
Reviews from our home cooks
NEXT. LEVEL. GRILLED. CHEESE. The seasoning on the potatoes was spicy and yummy, and the chimichurri cooled everything down! Only complaint - the onion in my bag was soft, pretty beaten up, and on the verge of being rotten. Glad I had an extra one in the fridge I was able to use.
A cheat meal that was 100% worth it. Possibly my favorite thing I have ever eaten. The combination of southwest spiced grilling cheese plus the caramelized onions and creamy chimichurri on the potato bun was tres magnifique!! Potatoes went great with this.
This meal was so good I wish there was more! The grilling cheese combined with the sweetness of the caramelized onions and the tangy flavor of the chimichurri was to die for!
I just loved the grilling cheese with the Za'atar spice blend and the Mediterranean roasted vegetables, and this one did not disappoint!!! That creamy Chimichurri sauce was ah-maaaaa-zing. And the caramelized onions were the perfect accompaniment. Looking forward to the grilling cheese sandwich with the pesto.
Fantastic! Who knew about grilling cheese!? So much more than my traditional grilled cheese sandwich. Loved the caramelized onions and the twist on a chimichurri creamy sauce. It was fantastic and I will continue to make it and the future on all of my grilled cheeses.
I love grilling cheese so I was excited to try this, but was overall disappointed in the flavor profiles together. The recipe card was not specific in the amount of lime zest to use, and my chimichurri was waaaaaaay too lime-y because of this! It just didn't go with the taste of a grilled cheese, to me. Also, my fiance was upset I told him I was making a grilled cheese, but it wasn't actually a grilled cheese sandwich. He refused to try it, which felt like a lot of wasted money to me.
The red onion was very strong for the overall flavor profile. I personally would've used a sweet onion to make the chimichurri a little less aggressive. Still such a fun twist on a grilled cheese!
Absolutely loved this simple and delicious sandwich. The caramelized onion really made it extra flavorful. And the southwest spice on the potato wedges was perfect.
This was interesting. I never knew grilling cheese existed. It tasted really delicious with the chimichurri and then I squirted the lime over everything. The potatoes were so buttery and smooth and melted in my mouth.
Oh man. This was outrageously good. I suppose it might not be for everyone, eating a slice of cheese that thick for dinner, but it is very much for me. Everything about this was fabulous. Only change I made was to the chimichurri sauce; I added the whole clove of garlic (I'm a huge galic fan so nothing is ever 'too much' garlic) and a bit less lime juice (it was starting to take over the whole flavor). But all in all, this might be my favorite meal from hellofresh to date.
