Description
This grilled cheese combines the creamy, spicy flavors of a jalapeño popper with the crispy, buttery goodness of a classic grilled cheese sandwich. Perfect for when you want a melty, spicy comfort food upgrade!
Ingredients
Scale
- 2 large jalapeños
- 2 tablespoons cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack (or pepper jack) cheese
- 4 slices sourdough bread (or your favorite bread)
- 2 tablespoons butter, softened
- 2 tablespoons mayonnaise (optional, for extra crispiness)
- 2 slices crispy bacon (optional, for extra flavor)
- 1/4 teaspoon garlic powder
Instructions
Step 1: Roast the Jalapeños
- Preheat the oven to 400°F (200°C).
- Place whole jalapeños on a baking sheet and roast for 10-12 minutes, turning once, until the skin is blistered.
- Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
- Peel the skins off, remove the seeds for mild heat (keep some for extra spice), and chop the jalapeños.
Step 2: Make the Filling
- In a bowl, mix cream cheese, shredded cheddar, shredded Monterey Jack, chopped jalapeños, and garlic powder until smooth.
Step 3: Assemble the Sandwich
- Spread butter (or mayonnaise for extra crispiness) on one side of each slice of bread.
- Flip the slices over and spread the jalapeño cheese mixture evenly on two of them.
- Add crispy bacon if using, then top with the remaining bread slices, buttered side facing out.
Step 4: Cook the Sandwich
- Heat a skillet or griddle over medium-low heat.
- Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is melted.
- Remove, let cool slightly, then slice and enjoy!
Notes
- Extra Crispy? Use mayonnaise instead of butter for an ultra-golden crust.
- More Heat? Add a few red pepper flakes or use extra jalapeños.
- Cheese Swaps: Try smoked gouda, provolone, or mozzarella for a different twist.
- Serving Suggestion: Pair with tomato soup, fries, or a side salad for a full meal!