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
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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