Description
This Roasted Jalapeño Popper Grilled Cheese is a delicious and spicy twist on the classic grilled cheese sandwich. It combines the flavors of jalapeño poppers – roasted jalapeños, cream cheese, cheddar cheese, and bacon – with the comfort of buttery, toasted bread.
Ingredients
- 4 medium jalapeño peppers, stems removed, halved lengthwise, and seeded
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened to room temperature
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 cup (113g) shredded mild cheddar cheese, divided
- 6 strips bacon, cooked until crispy, divided
- 4 slices Texas toast (or your favorite bread for grilled cheese)
- 4 tablespoons unsalted butter, divided (softened or melted)
Instructions
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Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prepare Jalapeños: Remove the stems from the jalapeños. Slice each jalapeño in half lengthwise. Use a small spoon or paring knife to remove the seeds and membranes (this reduces the heat; for a spicier sandwich, leave some seeds and membranes).
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Roast Jalapeños: Brush the jalapeño halves (both inside and outside) with the olive oil. Place them on the prepared baking sheet. Roast for about 15 minutes, or until the skin of the jalapeños begins to blister and char slightly.
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Cool Jalapeños: Remove the baking sheet from the oven and set the jalapeños aside to cool slightly.
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Make Cream Cheese Filling: While the jalapeños are cooling, make the filling. In a medium mixing bowl, combine the softened cream cheese, garlic salt, black pepper, and onion powder. Beat with a hand mixer or stir vigorously with a spoon until the mixture is smooth and creamy.
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Chop Jalapeños and Bacon: Once the roasted jalapeños are cool enough to handle, roughly chop them. Chop or crumble the cooked bacon.
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Combine Filling: Add the chopped roasted jalapeños to the cream cheese mixture. Fold them in gently until evenly distributed.
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Prepare Bread: Butter one side of each slice of bread.
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Assemble Sandwiches:
- Lay two slices of bread, buttered-side down, on a clean surface.
- Spread half of the cream cheese mixture evenly over each of the two bread slices.
- Top the cream cheese mixture with half of the crumbled/chopped bacon (reserving the rest for garnish or another use).
- Sprinkle 1/2 cup (total, 1/4 cup per sandwich) of the shredded cheddar cheese over the bacon and cream cheese.
- Top with the remaining two slices of bread, buttered-side up.
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Cook Sandwiches: Heat a large skillet (cast iron is ideal) or griddle over medium heat.
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Grill: Place the assembled sandwiches in the heated skillet. Cook for 3-5 minutes per side, or until the bread is golden brown and toasted, and the cheese is completely melted and gooey. Press down gently on the sandwiches with a spatula while they cook to help them cook evenly.
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Serve
Notes
- Jalapeño Heat: The heat level of jalapeños can vary. Removing the seeds and membranes reduces the heat significantly. For a spicier sandwich, leave some of the seeds and membranes intact. Always wear gloves when handling jalapeños, and avoid touching your eyes.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Bacon: Cook the bacon until crispy before using it in the sandwiches.
- Bread: Texas toast is recommended for its thickness and ability to hold up to the filling, but you can use other sturdy breads, such as sourdough or a thick-sliced white bread.
- Cheese: Mild cheddar cheese is used in this recipe, but you can substitute other cheeses, such as sharp cheddar, Monterey Jack, or pepper jack.
- Serving Suggestions: Serve these jalapeño popper grilled cheese sandwiches with tomato soup, a side salad, or your favorite dipping sauce.
- Storage: Best Served Immediately