Jalapeño Popper Grilled Cheese (Print Version)
# Ingredients:
→ Protein
01 -
6 strips bacon
→ Cheese Filling
02 -
6 tbsp garlic and herb cream cheese, softened
03 -
2 oz sharp cheddar cheese, freshly grated
04 -
2 oz Monterey Jack cheese, freshly grated
05 -
2-4 tbsp pickled jalapeños, finely chopped
06 -
½ tsp cumin (optional)
→ Bread & Assembly
07 -
4 slices sourdough bread
08 -
1-2 tbsp butter
09 -
2 tbsp freshly grated Parmesan cheese (optional)
# Instructions:
01 -
Place the bacon strips in a single layer in a nonstick skillet over medium heat. Cook until perfectly crispy, flipping as needed, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool.
02 -
In a small bowl, mix together the softened cream cheese, grated cheddar, Monterey Jack, chopped jalapeños, and cumin if using. Once the bacon has cooled enough to handle, chop it into small pieces and fold it into the cheese mixture. This is what makes it taste like jalapeño poppers!
03 -
Butter one side of each bread slice and place them butter-side down on a plate. Generously spread the jalapeño popper filling on two slices, then top with the remaining slices to make 2 sandwiches, with the buttered sides facing out.
04 -
Carefully drain the bacon fat from your skillet and wipe it clean with a dry paper towel. Heat the skillet over medium heat - you want it hot but not smoking.
05 -
If using Parmesan, sprinkle it on top of the sandwiches, then place them in the hot skillet Parmesan-side down. Sprinkle more Parmesan on the tops. Cook uncovered until golden brown and crispy, about 3-4 minutes per side.
06 -
Carefully flip the sandwiches and cook until the second side is golden brown and the cheese inside is completely melted. The Parmesan creates an extra crispy, flavorful crust.
07 -
Remove from heat and let cool for just a minute or two - you don't want to burn your tongue on that molten cheese! Use a serrated knife to slice and serve immediately while the cheese is still stretchy and delicious.
# Notes:
01 -
This indulgent grilled cheese captures all the flavors of jalapeño poppers in sandwich form - creamy, spicy, and absolutely irresistible.
02 -
You can make the filling up to 3 days ahead and store it covered in the fridge - just bring to room temperature before using.
03 -
If you don't have garlic and herb cream cheese, mix regular cream cheese with minced garlic, pepper, and fresh herbs like cilantro or chives.
04 -
The Parmesan on the outside creates an amazing crispy crust that takes this sandwich to the next level.
05 -
Adjust the amount of jalapeños to your heat preference - start with less if you're sensitive to spice.