Jalapeno Popper Grilled Cheese

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese-filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon. It is sandwiched between two slices of thick, hearty white bread and grilled to perfection.

Do you like grilled cheese? I absolutely love them. Grilled cheese is the ultimate comfort food. In fact, it is a formidable contender, even against mac n cheese. However, you do have to like a little heat to partake in this beauty. If picked properly, jalapenos can be very flavorful with relatively mild heat. Please be sure to read my section on choosing the right jalapenos.

How do you make Jalapeno Grilled Cheese?

First, using plastic food handling gloves, cut the jalapenos in half and remove the seeds and membranes—stuff each half with a little mound of cream cheese. Now place them on a cookie sheet and bake until the peppers are semi-soft, the cheese is bubbly, and they start to brown.

Place one slice of cheddar cheese on two bread slices. Place one slice each of Monterey Jack on two bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite-size pieces. Divide the jalapeno slices between the two slices of bread with cheddar. Add the four slices of bacon to the slices of bread with Monterey Jack. If desired, add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.

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.

How do you choose mild jalapenos?

With just a little patience and understanding, you, too, can pick jalapenos that are flavorful yet mild. Look for the younger peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and milder. Stay away from peppers with white lines, flecks, and red ones, as these peppers are older and hotter. Take your time picking the peppers.

To reduce the heat once cut in half, use gloves and scoop out the veins and seeds. There is quite a bit of heat in those veins and seeds. If you like your jalapeno poppers hot, leave the seeds and veins in or leave a portion of them.

Recipe notes and helpful tips

• Use gloves to cut the peppers in half and remove the seeds. Wash your hands thoroughly after working with these peppers, as they can be irritating if you touch your face.
• A small amount of cream cheese mounded in the pepper works best. If too much is in there, it will cook out.
• If you like your jalapeno poppers to be less soft, reduce the cooking time by ten minutes.
• Use good quality smoked nitrate-free bacon.
• This sandwich is worthy of thick bakery-style white bread, Italian bread, or European Artisan Bread.
• Use excellent quality, fairly thick slices of cheese, as the cheese should be the star of the show.

This Jalapeno Popper Grilled Cheese is one of the best I have ever had or made. It truly is a work of art and perfect for those of you who like lots of flavor and a little heat.

Other sandwich recipes for you to enjoy

Jalapeno Popper Sandwich

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese-filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon.

4.96 from 46 votes

Print Pin Rate

Course: sandwich

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 2 sandwiches

Calories: 662kcal

Author: Beth Pierce

Ingredients

• 2 Jalapenos sliced lengthwise seeds and membranes removed
• 4 ounces 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

Instructions

• Preheat oven to 375 degrees.
• Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on a baking sheet for 25-30 minutes. Remove from oven.
• Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite-size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices of bacon to the slices of bread with the Monterey Jack. If desired, add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.
• 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.

Video

Notes

• Use gloves to cut the peppers in half and remove the seeds.  Wash your hands thoroughly after working with these peppers, as they can be a real irritant if you touch your face.
• A small amount of cream cheese mounded in the pepper works best.  If too much is in there, it will cook out.
• If you like your jalapeno poppers less soft, lessen the cooking time by ten minutes.
• Use good quality smoked nitrate-free bacon.
• This sandwich is worthy of thick bakery-style white bread, Italian bread, or European Artisan Bread.
• Use excellent quality, fairly thick slices of cheese, as the cheese should be the star of the show.

Nutrition

Calories: 662kcal | Carbohydrates: 26g | Protein: 20g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 681mg | Potassium: 241mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1408IU | Vitamin C: 17mg | Calcium: 464mg | Iron: 1mg

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