Jalapeño Popper Grilled Cheese
This Jalapeño Popper Grilled Cheese takes everyone's favorite jalapeño popper appetizer and turns it into a grilled cheese sandwich fit for a meal!
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Makes: 2 sandwiches
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Ingredients
- 3 medium jalapeño peppers thinly sliced
- 1 teaspoon olive oil
- 4 strips bacon
- 4 slices crusty bread
- 2 tablespoon unsalted butter plus more for pan
- 3 tablespoon cream cheese (can use reduced-fat if you prefer)
- 3 oz. pepper jack or cheddar cheese sliced
Instructions
- Preheat broiler and line a small baking sheet in foil.
- Cut jalapeños into strips, removing membrane and seeds. Brush jalapeño strips lightly with olive oil and place on a foil-covered baking sheet.
- Broil peppers for about 5-7 minutes, until nice and blackened. If you want to remove the skins from the peppers (not required), immediately put the peppers in a bowl and cover, so they can steam. Once they’re cooled, remove from bowl and take the skin off. It should come off from the pepper easily.
- While peppers are in oven, cook bacon on a griddle or skillet until it's crispy.
- Butter one side of each of the four slices of bread. Slather the tops of two of the slices with cream cheese. Pile jalapeño peppers on top of cream cheese. On the other two slices of bread, lay out cheese (on the non-buttered side). Place bread slices butter-side down on lightly buttered griddle or skillet over medium-low heat.
- Cook open-face for about 3 minutes, until the cheese is nice and melty and the bread is crisping up (but not burning). Place bacon on top of jalapeños and top with cheese-covered slice of bread. Press together and let cook for another minute, flipping once.
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