Roasted Jalapeno Popper Grilled Cheese
Roasted Jalapeno Popper Grilled Cheese is a cream cheese mixture topped with crisp bacon and cheddar cheese in between two slices of Texas Toast.
Equipment
- 1 Skillet For grilling
Ingredients
Ingredients
- 4 medium jalapeños stems removed, sliced in half, and seeded
- 1 tablespoon olive oil
- 4 ounces cream cheese room temperature
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 cup mild cheddar cheese shredded, divided
- 6 strips bacon cooked, divided
- 4 slices Texas toast or your bread of choice
- 4 tablespoons unsalted butter divided
Instructions
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Brush the jalapeños with the olive oil on all sides and place on the prepared baking sheet.
- Roast for about 15 minutes, or until the skin of the jalapeños begins to char slightly.
- Remove from oven and set aside to cool slightly.
- To a medium mixing bowl, add cream cheese, garlic salt, pepper, and onion powder. Mix until creamy.
- Once the jalapenos are cool enough to handle, roughly chop them and fold into the cream cheese mixture.
- Butter one side of one slice of bread. On the opposite side, spread half of the cream cheese mixture.
- Top the cream cheese mixture with 3 slices of bacon and ½ cup of cheddar cheese. Top with another slice of bread and butter the outside. Repeat these steps with the remaining bread.
- Add the buttered sandwich to a skillet and cook both sides over medium heat until the bread is toasted and the cheese is completely melted (3-5 minutes per side).
- Serve immediately.
Notes
Serve warm for the best experience.
If you’re in a rush, you can skip roasting jalapeños and throw them right in the skillet with a bit of olive oil to soften quickly.
Swap regular bacon for turkey bacon or skip it entirely if you want a vegetarian spin on this. It still tastes great!
Store leftovers in an airtight container in the fridge for up to 3 days.