Jalapeño Popper Grilled Cheese

Now here is a delicious sandwich, meet the Jalapeño Popper Grilled Cheese.

And my friends you’re gonna love this one!

It came to me after watching Guy Fieri in Diners, Drive-ins and Dives. Is it me? Or, does all that grilled, fried and smoked food get anyone else extremely hungry while watching the show? I think it’s pure strategy… because why would the Food Network air that show late at night!

So do ya remember the other day when I posted that I would choose pizza as the one thing I could eat for the rest of my life?

I lied.

Well maybe it wasn’t all-out lie; I just think I temporarily forgot about my love affair with all things grilled cheese! And I can proudly say that I make a mean grilled cheese! Can a grilled cheese be mean? Why yes it can! And that’s exactly what I have here for you… One. Mean. Sammie.

To Make This Jalapeño Popper Grilled Cheese You Will Need:

• bread
• jalapeño
• cream cheese
• green onions
• cheese
• butter

I know your thinking ‘She just posted a grilled sandwich recipe just a few weeks ago”…. but this isn’t your typical grilled sandwich. It’s a jalapeno popper… but in grilled cheese form. And I just couldn’t wait to share it!Oh heck yeah.

Start by placing a few jalapeno’s on a hot grill. Depending on the size of your bread, I would say about two peppers per sandwich.

Next, roast them until the skin is charred, about 10-15 minutes.

Then place the peppers in a bag (paper preferred, but I was all out) or a bowl covered tightly with plastic wrap. Let them steam for about 10 minutes. Doing so aids in easy jalapeno skin removal. Bonus.

Meanwhile mince up a few green onions… like 4 to 5.

Then add them to a bowl along with some black pepper.

Next, throw in a few ounces of, my favorite, cream cheese!

And then mix it up until smooth.

Next, take two slices of your favorite bread. I like to use sour dough, but it really doesn’t matter, just as long as you smear it with as much of the cream cheese mixture as you’d like!

Then lay out two slices of cheddar or colby jack cheese.

Once the charred jalapenos have steamed and cooled a bit in the bag, gently peel the skin away from the pepper.

See… sooooo easy!

Remove the tops and discard.

Slice down one side of the pepper and remove the seeds and ribs… be careful it only takes one slip of the knife and you hit a juice pocket that sends a small droplet of fiery acid onto your left eyeball which will leave you partially blind for about 45 seconds. True story. Ask Pat… he was laughing the whole time. Cruel… so CRUEL!

So I gave him 3 peppers and left some of the seed in.

Normally I’d use just two… but I thought he should could handle it… just like I handled the assault to my eye ball.

Then top with the other slice and butter the one side.

Next place the sandwich on a preheated 375° griddle (butter side down) and sear until golden, don’t forget to butter the top slice!

Next, flip and sear on the other side until golden and crispy.

Remove from the griddle, slice in half and serve with a beer and some kettle chip. Or a glass of milk as these can be a bit spicy. My hubby LOVED this sandwich, and so did I! I’m not sure what if I loved more the mildly spicy peppers, the gooey cheese or the crispy bread! You decide and let me know!

Enjoy! And if you give this Jalapeño Popper Grilled Cheese recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Jalapeno Popper Grilled Cheese

Everything we know and love about jalapeño poppers stuffed into one mammoth Jalapeño Popper Grilled Cheese. So spicy and so delicious! Yields four 1/2 serving sanwiches.

Prep Time: 15 minutes mins

Cook Time: 6 minutes mins

Total Time: 21 minutes mins

Ingredients

• 4 large jalapeño peppers
• 3 ounces softened cream cheese
• 3 green onions, minced
• black pepper, to taste
• 4 slices colby jack, or cheddar jack cheese
• 4 slices sourdough bread
• 2 tablespoons softened butter

Instructions 

• On a hot grill (or in your oven cranked to 450°), char the jalapeños about 10-15 minutes.
• Place charred jalapenos in a bag to steam. After about 10 minutes, gently peel of the skin. Slice off the tops and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper.
• Preheat griddle to 350°.
• Next combine the cream cheese, minced green onion and black pepper in a small bowl.
• Spread desired amount of cream cheese on one slice of bread then layer jalapeno's and cheese. Butter outer slices and griddle until golden and crispy.

Notes

* Always wear gloves while handling jalapenos or any spicy peppers.

Calories: 425kcal, Carbohydrates: 39g, Protein: 16g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 618mg, Potassium: 208mg, Fiber: 2g, Sugar: 3g, Vitamin A: 979IU, Vitamin C: 18mg, Calcium: 251mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American