Jalapeño Popper Grilled Cheese
Indulge in the spicy symphony of cheddar, pepper jack, cream cheese, jalapenos, and bacon, harmonized in a sizzling jalapeno popper grilled cheese.
Equipment
- Normal Kitchen Utensils
- Food Processor or Blender Recommended
Ingredients
- 8 Slices Sourdough Bread, Brioche Bread or Texas Toast Really any bread that can hold some weight
- 8 Slices Cheddar Cheese
- 8 Slices Pepper Jack Cheese
- 4 Ounces Cream Cheese About 1/2 C
- 1/2 C Bacon Bits 6-7 Strips, Cooked and Chopped
- 1/2 C Mayonnaise
- 1/4-1/2 C Pickled Jalapeños, Depending On Your Heat Tolerance, Chopped Roughly 2-4 Whole Jalapeños
- 1 Tbsp Juice From The Pickled Jalapeños
- 1 Large Clove Garlic Minced; Roughly 1 tsp
- 1/2 tsp Onion Powder (Optional)
- Salt to Taste
Instructions
- 30 minutes before cooking, set the cream cheese out to warm up to room temperature. It makes it easier to deal with.4 Ounces Cream Cheese
- If need be, mince the garlic. You can also cook and chop the bacon.1 Large Clove Garlic, 1/2 C Bacon Bits
- While the cream cheese comes to temperature, mix the mayonnaise, garlic and a pinch of salt in a separate bowl.1/2 C Mayonnaise, Salt to Taste
- In a food processor or blender, pulse the cream cheese, Jalapeños, Jalapeño juice, bacon bits and (optional) onion powder.The food processor or blender really help, but you can also combine these ingredients with a strong fork and some elbow grease. Using a fork keeps the jalapeños and bacon bits whole and changes the texture of the sandwich. You may actually prefer it this way.1/4-1/2 C Pickled Jalapeños, Depending On Your Heat Tolerance, Chopped, 1 Tbsp Juice From The Pickled Jalapeños, 1/2 tsp Onion Powder
- Heat a large skillet over medium heat.
- While the skillet heats up, assemble the sandwiches.
- For each sandwich, lay out a slice of bread. Top with two slices of cheddar. Then spread one quarter of the cream cheese mixture over the cheddar. Top that with two slices of pepper jack cheese. Finally, top with a second slice of bread and press everything down.8 Slices Sourdough Bread, Brioche Bread or Texas Toast, 8 Slices Cheddar Cheese, 8 Slices Pepper Jack Cheese
- When the sandwich is assembled, spread one eighth of the garlic mayo onto the outside of one side (this takes the place of butter in the pan). Place the sandwich, mayo side down, into the skillet. Spread another eighth of the garlic mayo onto the outside of the top piece of bread.
- Grill the sandwich for roughly two minutes before flipping. Check occasionally to make sure the bread isn't browning too much (if it is, flip the sandwich). After the first flip, repeat the process with the second side of the sandwich. Continue grilling and flipping until the bread is a toasty, golden brown and the cheese is melted inside (usually two minutes on each side).
- Repeat the process for all four sandwiches and enjoy right away!
Notes
If you want to be adventurous, try cooking the sandwiches in bacon grease instead of the garlic-mayo spread.