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Jalapeño Popper Grilled Cheese

The ultimate comfort food mashup: crispy sourdough bread stuffed with cream cheese, melted cheddar, crispy bacon, and roasted jalapeños.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Bread & Spread
  • 4 slices sourdough bread thick cut
  • 3 tbsp butter or mayonnaise, for grilling
The Filling
  • 4 oz cream cheese softened
  • 2 jalapeños diced and sautéed
  • 6 slices bacon cooked crispy
  • 1 cup cheddar cheese shredded
  • 1 cup monterey jack cheese shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder

Equipment

  • Large Skillet or Griddle
  • Cheese grater
  • Spatula
  • Knife

Method
 

  1. Cook bacon in a skillet until crispy. Drain on paper towels. Discard all but 1 tsp of grease.
  2. Sauté diced jalapeños in the skillet for 3-4 minutes until soft. Remove from heat.
  3. In a small bowl, mix softened cream cheese, sautéed jalapeños, garlic powder, and onion powder.
  4. Spread the cream cheese mixture on the inside of two slices of bread. Top with bacon.
  5. Mix the cheddar and Monterey Jack cheeses. Pile generously onto the other two slices of bread.
  6. Close the sandwiches. Spread butter or mayo on the outside of each slice.
  7. Cook in a skillet over medium-low heat for 4-5 minutes per side, covering the pan initially to help melt the cheese, until golden brown.
  8. Let rest for 1 minute before slicing.

Notes

For extra heat, leave the seeds in the jalapeños. Use a lid while grilling to ensure the cheese melts before the bread burns.