Jalapeño Popper Grilled Cheese (Print Version)

Spicy, creamy sandwich with roasted jalapeños, melted cheeses, and crispy bacon on toasted sourdough.

# Components:

→ Bread

01 - 4 slices sourdough or hearty white bread

→ Cheese Mixture

02 - 2 ounces cream cheese, softened
03 - 2 ounces shredded sharp cheddar cheese
04 - 2 ounces shredded Monterey Jack cheese

→ Vegetables

05 - 2 jalapeños, halved, seeded, and roasted or grilled

→ Meats (optional)

06 - 2 slices cooked bacon, chopped

→ For Assembly

07 - 2 tablespoons unsalted butter, softened

# Directions:

01 - In a small bowl, blend cream cheese, cheddar, and Monterey Jack until smooth.
02 - Spread the cheese mixture evenly over two slices of bread.
03 - Distribute the roasted jalapeño halves evenly on the cheese, and sprinkle with chopped bacon if using.
04 - Top with the remaining slices of bread to form sandwiches.
05 - Spread softened butter on the outside of each bread slice.
06 - Heat a skillet or griddle over medium heat, then cook sandwiches 3 to 4 minutes per side, pressing gently until golden and cheese is melted.
07 - Let sandwiches rest for 1 minute before slicing and serving.

# Expert Advice:

01 -
  • The cream cheese base keeps everything melty instead of oozing out onto the pan like a regular grilled cheese disaster
  • Roasted jalapeños lose that harsh raw bite and turn into something sweet and smoky that people cant quite place
02 -
  • Medium heat might feel too slow but high heat burns the bread before the cheese inside melts properly
  • Pickled jalapeños work in a pinch but they'll make the sandwich noticeably more tangy and less smoky
03 -
  • Roast extra jalapeños while you're at it and keep them in the fridge for quick sandwiches all week
  • A cast iron skillet creates the most evenly golden crust but any heavy bottomed pan works perfectly
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