Description
A grilled cheese sandwich inspired by jalapeno poppers, with roasted jalapenos, cream cheese, Monterey Jack and cheddar cheese, and a crunchy tortilla chip topping.
Ingredients
Units
Scale
- 1 jalapeno pepper, cut in half lengthwise and seeded
- 1 tablespoon salted butter, room temperature
- 2 slices sourdough bread (gluten-free for gluten-free)
- 1/4 cup cheddar cheese, shredded (or 1 slice), room temperature
- 1/4 cup Monterey Jack cheese, shredded (or 1 slice), room temperature
- 2 tablespoons cream cheese, room temperature
- 2 slices bacon, cooked and crumbled (optional)
- 1 tablespoon tortilla chips, crumbled (optional)
Instructions
- Preheat your oven’s broiler and place the jalapeno halves on a baking sheet, cut side down. Broil for 8-14 minutes, until the outer skin is blackened.
- Once blackened, place the jalapenos in a sealable bag or container and let them cool for about 20 minutes. Peel off the blackened skins once they are cool enough to handle.
- Butter the outside of each slice of bread and spread the cream cheese on the inside.
- Sprinkle half of the shredded cheese onto the cream cheese on one slice of bread. Top with the roasted jalapenos, crumbled bacon, tortilla chips (if using), the remaining cheese, and the other slice of bread.
- Grill the sandwich in a preheated pan over medium heat, cooking until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.
Notes
- Option: Add extra toppings like pickled jalapenos or avocado slices for more flavor.
- Option: Make this a vegetarian sandwich by omitting the bacon.
Nutrition
- Serving Size: 1 sandwich
- Calories: 470
- Sugar: 4g
- Sodium: 89
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg