Search
Close this search box.

subscribe to our email list

three-chile gouda and veggie panini wrap

three-chile gouda and veggie panini wrap

5/5
Facebook
Pinterest
Facebook
Pinterest

Crunchy, gooey, spicy, and cheesy all in one pretty little wrap. And all of this happened by accident. I had spent a careful eight minutes at Whole Foods internally debating whether I should go for a block of smoked cheddar or classic sharp white.

And then I got home.

And saw a lovely little label on the back that said “Three-Chile Gouda.” I, who find black pepper on the hot side. I, who eat no cheese other than cheddar, mozzarella, and halloum. THEYALLLOOKEDTRIANGULAR.

unnamed-170

I became determined to make lemonade out of the situation. Expanding my cheese repertoire, being a brave adult, and all that jazz. Out came the grater and some fresh veggies and a delicious flatbread. And all this loveliness happened. With a big green salad, I had a delightful late-afternoon lunch. And then had the same thing for dinner with some roasted chicken.

unnamed-171

The cheese was not as spicy as I expected and super creamy. It played up beautifully against the sweet smokiness of the red bell peppers and savory mushrooms. I drizzled a little salsa verde all over the top, which was incredible with the crunchy flatbread. You could make these as quesadillas, or even add grilled shrimp, beef, or chicken to the filling. Maybe even spread some pesto before wrapping up the flatbread, or swap the cheese for buffalo mozzarella! Whether you have a panini press or use a plain old skillet, I promise this will make a delicious, quick meal!

unnamed-172

three-chile gouda and veggie panini wrap
makes one

ingredients
flatbread of choice (on the larger side) or two tortillas
half of one bell pepper, cut into strips
a handful of sliced mushrooms
1/2 cup grated three-chile gouda
salsa verde (optional)
olive oil
salt, pepper, and garlic powder to taste

directions
1. Coat a skillet or pan with a few teaspoons of olive oil over medium heat. Saute the bell pepper and mushrooms until they are as tender as you like, also seasoning them to your preference. Remove the veggies from the pan, keeping the heat on medium.
2. Into the middle of your flatbread, scatter the cheese. Top with the cooked veggies. Wrap the flatbread as you would a letter before you put it in an envelope (or however is best for the kind of bread/dough you are using).
3. Add a drizzle of olive oil into the pan, and let the wrap toast for a few minutes on each side, until the cheese has melted and it’s crispy golden-brown on the outside.

Enjoy!

Facebook
Pinterest
Facebook
Pinterest

~ YOU MAY ALSO LIKE ~

~ YOU MAY ALSO LIKE ~

Leave a Reply

Your email address will not be published. Required fields are marked *