Jalapeño Popper Grilled Cheese is a mouthwatering blend of baked, cream cheese-stuffed jalapeños, melted cheddar, Monterey Jack cheese, and crispy bacon. All this goodness is layered between two slices of thick, hearty white bread and grilled until golden and perfectly crisp.
INGREDIENTS
- 2 jalapeños, sliced lengthwise, seeds and membranes removed
- 4 ounces cream cheese
- 4 slices crispy cooked bacon
- 2 slices Monterey Jack cheese
- 2 slices sharp cheddar cheese
- 4 slices Italian bread
- Chopped cilantro (optional)
- Butter pats
INSTRUCTIONS
- Preheat the oven to 375°F.
- Stuff each jalapeño half with about 1 ounce of cream cheese. Place the stuffed jalapeños on a baking sheet and bake for 25-30 minutes. Remove from the oven.
- Place 1 slice of cheddar cheese on 2 slices of bread, and 1 slice of Monterey Jack on the other 2 slices. Each sandwich will have both kinds of cheese. Slice the baked jalapeños into bite-sized pieces and divide them between the two slices of bread with cheddar. Add the 4 slices of bacon to the slices with Monterey Jack. Optionally, sprinkle chopped cilantro on one side.
- Assemble the sandwiches by combining the bread slices.
- Spread several pats of butter on each sandwich and cook in a skillet over medium-low heat, butter side down. Add more butter on top. Grill each side until golden brown, and the cheese is melted and gooey.
NOTES
- Wear gloves when cutting and deseeding the jalapeños, and wash your hands thoroughly after handling them to avoid irritation.
- Use a small amount of cream cheese in each pepper to avoid it spilling out during baking.
- If you prefer less-soft jalapeño poppers, reduce the cooking time by 10 minutes.
- Choose high-quality, smoked, nitrate-free bacon for the best flavor.
- Thick, hearty bread like bakery-style white, Italian, or European artisan bread is perfect for this sandwich.
- Use thick, high-quality cheese slices to ensure the cheese takes center stage in this sandwich.
