I am in love…with a grilled cheese. This sandwich is almost more than this pregnant lady can take. Gestating aside, who doesn’t love a good grilled cheese? And I’m all about jalapeno poppers…yum! Put the two together and it’s nothing short of magic. This sandwich actually exceeded my somewhat high expectations. The buttery crisp sourdough bread was the perfect compliment to the creamy cheese and spicy jalapenos. I used one jalapeno instead of two, I wasn’t sure how much extra kick I wanted today. In retrospect, I could have used two as it wasn’t overly spicy.
I so wish I could take credit for this fantastic idea but, alas, I cannot. Kevin from Closet Cooking was behind this moment of culinary genius. If you ever need a mouth-watering hot dip or an amazing sandwich be sure to check him out. This grilled cheese was so good and easy. I can’t wait to make it again! Enjoy!
Jalapeño Popper Grilled Cheese Sandwich
- 2 jalapeno peppers, cut in half lengthwise and seeded
- 2 slices sourdough bread
- 1 tablespoon butter, room temperature
- 1 tablespoon cream cheese, room temperature
- 1/4 cup jack and cheddar cheese, shredded
- 1 tablespoon tortilla chips, crumbled (I omitted)
Place the peppers on a baking sheet with the cut side down. Broil on the top rack for 8-14 minutes until the peppers are blackened. Place in a ziplock bag and seal. Let cool until you can handle them, about 20 minutes. Remove the skins from the peppers. They should “pinch” off easily. Assemble the sandwich and grill 2-3 minutes per side. Feast!
Source: Closet Cooking