Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Roughly chop cilantro leaves and tender stems.

In a small bowl, combine sour cream and hot sauce (to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Slice grilling cheese into 6 equal sized pieces (12 pieces for 4 servings). Drizzle on both sides with olive oil, then sprinkle with half the Fajita Spice (you’ll use the rest later). Rub to evenly coat grilling cheese in spice.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add bell pepper, onion, remaining Fajita Spice, and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies are softened and beginning to char, about 8 minutes.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese and sear until browned, 1-2 minutes per side. (For 4 servings, sear in two batches.)

Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Divide tortillas between plates. Top tortillas with one piece of grilling cheese each, then add veggies, crema, and cilantro.