Why Make This Recipe
Spicy Jalapeno Popper Grilled Cheese is a delightful twist on the classic grilled cheese sandwich. It brings together the creamy richness of cheese and cream cheese with the spicy kick of jalapeños and crispy bacon. This recipe is perfect for those who enjoy a bit of heat and want a comforting meal with a fun twist. It’s an excellent choice for lunch, dinner, or a tasty snack, offering a burst of flavor in every bite.
How to Make Spicy Jalapeno Popper Grilled Cheese
Ingredients:
- 2 jalapeños, halved and seeded
- 4 ounces cream cheese, softened
- 4 slices beef bacon, cooked until crispy
- 2 slices Monterey Jack cheese
- 2 slices sharp cheddar cheese
- 4 slices Italian bread
- 2 tablespoons butter, softened
- 2 tablespoons fresh cilantro, chopped (optional)
Directions:
- Preheat a small skillet over medium heat. Place the halved and seeded jalapeño pieces cut-side down in the skillet and cook for 3-5 minutes until softened and slightly charred. Remove and set aside to cool.
- In a small bowl, combine the softened cream cheese with the chopped, crispy beef bacon and optional cilantro. Mix until evenly distributed.
- Finely chop the cooled jalapeño pieces and add them to the cream cheese mixture. Mash and mix until well combined. Taste and adjust seasoning if needed.
- Butter one side of each slice of Italian bread. Place two slices butter-side down on a clean surface.
- Spread half of the jalapeño-bacon cream cheese mixture onto the unbuttered side of the two bread slices. Top each with one slice of Monterey Jack cheese and one slice of sharp cheddar cheese.
- Heat a non-stick skillet or griddle over medium-low heat. Place the assembled sandwiches butter-side down and cook for 4-5 minutes until golden brown.
- Flip the sandwiches and place the remaining two slices of Italian bread on top of the cheese layers, butter-side up. Cook for another 4-5 minutes until the second side is golden brown and the cheese is melted and gooey.
How to Serve Spicy Jalapeno Popper Grilled Cheese
Serve your Spicy Jalapeno Popper Grilled Cheese hot and crispy. You can slice the sandwiches in half to show off the gooey cheese and colorful filling. Pair it with a side of tomato soup or a crunchy salad for a more filling meal. Add extra jalapeños on the side for those who want even more heat.
How to Store Spicy Jalapeno Popper Grilled Cheese
If you have leftovers, let the sandwiches cool to room temperature, then wrap them tightly in plastic wrap or store them in an airtight container. Keep them in the refrigerator for up to 2 days. When you are ready to eat, reheat them in a skillet over low heat until warmed through.
Tips to Make Spicy Jalapeno Popper Grilled Cheese
- For a more intense flavor, use smoked bacon instead of regular beef bacon.
- If you like it extra spicy, include some jalapeño slices inside the sandwich along with the cream cheese mixture.
- Experiment with different types of cheese like pepper jack or gouda for a unique flavor profile.
- Always heat your skillet on medium-low heat to ensure the bread toasts perfectly without burning.
Variation
You can easily make this dish vegetarian by substituting the beef bacon with mushrooms or plant-based bacon alternatives. You can also try different bread types, such as sourdough or whole grain, to suit your taste.
FAQs
Q: Can I make this sandwich ahead of time?
A: Yes, you can prepare the filling ahead of time and store it in the refrigerator. Assemble the sandwich just before cooking.
Q: Can I freeze the Spicy Jalapeno Popper Grilled Cheese?
A: It is best to eat them fresh, but you can freeze the un-cooked sandwiches. Wrap them tightly in plastic and store them in the freezer for up to a month. Cook them from frozen, adding a few extra minutes to the cooking time.
Q: What if I don’t like spicy food?
A: You can reduce the number of jalapeños or omit them entirely. Try adding other ingredients like avocado or roasted red peppers for flavor without the spice.
Spicy Jalapeno Popper Grilled Cheese
Ingredients
Method
- Preheat a small skillet over medium heat. Cook the halved and seeded jalapeños cut-side down for 3-5 minutes until softened and slightly charred. Remove and set aside to cool.
- In a small bowl, combine the softened cream cheese with the chopped, crispy beef bacon and optional cilantro. Mix until evenly distributed.
- Finely chop the cooled jalapeño pieces and add them to the cream cheese mixture. Mash and mix until well combined. Taste and adjust seasoning if needed.
- Butter one side of each slice of Italian bread. Place two slices butter-side down on a clean surface.
- Spread half of the jalapeño-bacon cream cheese mixture onto the unbuttered side of the two bread slices. Top each with one slice of Monterey Jack cheese and one slice of sharp cheddar cheese.
- Heat a non-stick skillet over medium-low heat. Place the assembled sandwiches butter-side down and cook for 4-5 minutes until golden brown.
- Flip the sandwiches and place the remaining two slices of Italian bread on top of the cheese layers, butter-side up. Cook for another 4-5 minutes until the second side is golden brown and the cheese is melted and gooey.