Jalapeño Popper Grilled Cheese

 

If you are as big of a fan of jalapeño peppers, as I am, then you are going to love this clever way to enjoy them in a grilled cheese sandwich. This recipe is from smalltownwoman.com who is clearly a woman after my own heart. While her recipe is designed to serve two, I cut it in half, just made one, and it was sandwich perfection. After having this, I honestly can’t imagine enjoying a grilled cheese without the addition of jalapeños in one form or other. If you like the idea of jalapeño poppers, but jalapeños have too much heat for you that is no problem. Place your fresh jalapeños in a small bowl of water and put it in the fridge. Leave it there for a day or two and the heat will dissipate, leaving only the wonderful flavor of the pepper.

Jalapeño Popper Grilled Cheese

2 jalapeños, sliced lengthwise, seeds and membranes removed

4 oz. cream cheese

4 slices bacon, crispy cooked

2 slices Monterey jack

2 slices sharp cheddar

4 slices Italian bread

Cilantro chopped (optional)

Pats of butter

Preheat oven to 375°F.

 Stuff each jalapeño half with approximately 1 ounce of cream cheese. Bake on a baking sheet for 25-30 minutes. Remove from oven; cool slightly.

 Assemble sandwiches thusly:

Bread

Slice of cheddar

Stuffed jalapeño pieces

Bacon strips

Slice of Monterrey Jack

Bread

 Top each sandwich with several pats of butter. Place in skillet over medium-low heat, butter side down.  Top with more pats of butter. Now grill each side until lightly browned.

 Cheese should be melted and gooey.