Jalapeno Popper Grilled Cheese

Nothing quite beats the irresistible combination of cheese and crispy bread. A spin on a popular appetizer, our Jalapeno Popper Grilled Cheese is the perfect way to elevate your classic comfort food with a spicy kick!

Jalapeno Popper Grilled Cheese

If you remember the gooey goodness of childhood grilled cheese sandwiches, you are going to love this creation. Jalapeno Popper Grilled Cheese takes that memory and kicks it up a notch with a grown-up twist on a classic.

I, for one, absolutely love jalapeno poppers. I try to order them often when we go out, and when I don’t get a fix for awhile, I make them at home! You can grab that recipe here: Bacon Wrapped Jalapeno Bites. There is just something about the hint of spice, saltiness from the bacon, and creaminess from the cream cheese.

The Perfect Grilled Cheese Bread

The choice of bread can significantly impact the final product. Here are some great options:

• Sourdough: A tangy sourdough pairs beautifully with the cream cheese and offers a nice chewiness.
• Texas Toast: Thick-cut Texas toast provides a sturdy base that holds up well to the fillings and creates a satisfying bite.
• Ciabatta: This Italian bread has a slightly crispy crust and a soft interior, perfect for soaking up the melted cheese.
• White Bread: Classic white bread is a perfectly acceptable choice for those who prefer a milder flavor and softer texture. It’s the classic choice for grilled cheese.

Buying Jalapenos

When buying jalapenos for your grilled cheese, consider these factors:

• Freshness: Look for firm, bright green jalapenos with smooth, unblemished skin. Avoid any with wrinkles or soft spots.
• Size: Choose the size based on your desired heat level. Smaller jalapenos tend to be milder, while larger ones pack more heat.
• Color: Jalapenos can range from green (unripe) to red (fully ripe). Green jalapenos are generally milder, while red ones are slightly sweeter but can also be spicier.

Tips for Handling Jalapenos:

• Wear gloves: Capsaicin, the compound that makes jalapenos spicy, can irritate your skin. Wearing gloves while handling them is a good idea.
• Seed them for less heat: Most of the heat in a jalapeno comes from the white membrane and seeds. Removing them significantly reduces the spice level. You can leave some seeds in for a touch of heat.
• Wash them thoroughly: Rinse the jalapenos under running water to remove any dirt or debris.

Sammich Inspiration

I met with an owner in our city, of a local grilled cheese restaurant, who wasn’t quite open yet. There were still a few business affairs to take care of like writing out the menu, geting her liquor license and a few other tasks. Without a doubt, she was ready to rock in roll and introduce Calgary to her unique grilled cheese concept. I was excited.

Around the same time I stopped in to check out her new digs, I came across a photo of a jalapeno grilled cheese in my gallery, I had made once upon a time. There are many of those once upon a time photos that never got matched up with a recipe – at least I have them for reference and reminders. Suddenly I wanted grilled cheese. And jalapenos. And jalapeno poppers. This sandwich was meant to be. I love how inspiration comes from everywhere.

Looking for more sandwich type meals? Here’s a few of our favourites:

• Mushroom Toast
• Vietnamese Pork Meatball Banh Mi
• Grilled Peanut Butter & Banana Panini
• Sammy’s on a Stick
• Grilled Cheese Wafflewich

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Jalapeno Popper Grilled Cheese

Print Recipe Pin Recipe Rate Recipe

Servings: 2

Author: Wanda Baker

Ingredients

• 1 jalapeno pepper
• olive oil
• 1/3 cup softened cream cheese
• 1 tsp old bay
• pinch kosher salt
• pinch finely grated black pepper
• 4 pieces of bacon
• Loaf of bread
• 1/2 cup grated cheddar cheese
• mayonnaise

Instructions

• Preheat oven to 475F.
• Cut jalapeno in half and remove seeds and veins. Place on a foil lined cookie sheet and drizzle on some olive oil. Rub all over and put in oven for 5-10 minutes or until peppers have softened and have a light char on them. Remove from oven and either skin them or set aside to cool (both way works). Once cooled enough to handle, rough chop them and mix in a bowl with cream cheese, old bay, salt and pepper.
• Cook your bacon. Drain, set aside.
• Slather four pieces of bread with mayonnaise. On the other side of each slice, spread a thin layer of the cream cheese mixture.
• In a large skillet over medium heat, add bread with cream cheese mixture, mayonnaise side down. Top with two pieces of bacon and 1/2 of the grated cheese. Top your with remaining slice of bread, mayonnaise side up.
• Cook on medium low until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more.
• Remove from pan and let sit. Repeat with second sandwich.