Saturday, February 4, 2017

Jalapeño Popper Grilled Cheese


Do you ever find yourself unloading bags of groceries upon returning home from the store, asking yourself, "What was I thinking?". I found myself doing this just the other day, when I unloaded a package containing eight fresh jalapeño peppers. Don't get me wrong, I like jalapeños, I just have absolutely no use for eight of them. Not to worry, I do plan on dicing some and freezing them like I do with green peppers as you saw here, but I also planned on trying some new recipes. While rummaging around on the Internet, I happened to find an enticing recipe on delish.com for a Jalapeño Popper Grilled Cheese. As someone who loves both jalapeño poppers and grilled cheese sandwiches, this seemed custom-made for me.
 
This easy-to-make sandwich is a delicious combination of the two. Make the cream cheese mixture ahead of time -- the day before if you like (and you might want to double it, just sayin') -- and the sandwich goes together in a flash. I grilled mine using very little butter in my Copper Chef pan and was enormously pleased with the results. As you can see from the picture, even the melted cheese came out of the pan without a problem, and gave the sandwich lots of extra crunch.
Jalapeño Popper Grilled Cheese

4 oz. cream cheese, softened
1 jalapeño, finely chopped (seeded if desired)
1 tsp. garlic powder
kosher salt
Finely ground black pepper
4 slices french bread (I used sour dough)
2 c. shredded Cheddar
4 slices cooked bacon, halved

In a large bowl, stir together cream cheese, jalapeño, and garlic powder, and season with salt and pepper.

Butter one side of each slice of bread. On the other side of two slices, spread a thin layer of the cream cheese mixture.

In a large skillet over medium heat, add bread with cream cheese mixture, buttered side down. Top with 1/2 cup cheddar and half the bacon, then top with another 1/2 cup cheddar. Top with remaining slice of bread, buttered side up.

Cook until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more.

Repeat with second sandwich.
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7 comments:

Linda said...

Pattie! This looks insanely good. Sourdough bread - YES for grilled cheese! Did the fresh jalapenos seem really hot?
I've never heard of the Copper Chef pan but just looked one up on Amazon - sounds like something my hubby would love.

Pattie @ Olla-Podrida said...

I seeded the jalapeños before mincing them and it really wasn't enough heat for me. The next time I make this Cream Cheese mixture, I'll use a small food processor and include the seeds. I LOVE this combination and am using it in all sorts of things. Stay tuned!

Lynda H said...

Oh my, this looks delicious! I love that grilled cheese is making a comeback - but has turned into a grown up dish! Yum!

Julie's Creative Lifestyle said...

Wow that sandwich looks so yummy. Thanks for sharing it at C&C with J&J. :)

Christine Graves said...

Cannot wait to try this! This looks wonderful. Thanks so much for sharing this at the DI & DI Link party sweet lady!

Sandra Lee said...

Lately, soup and sandwiches or salad and sandwiches have been our mainstay. This looks like a great addition to that roster. Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.

Jessica Pelasky said...

This sounds amazing! YUM!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!