Spice up your grilled sandwich with this mouthwatering jalapeño popper grilled cheese!
Roasted jalapeños, gooey cheese, crispy bacon, and a zesty cream cheese spread are sandwiched between buttery, golden-brown bread slices. How amazing does that sound?
No matter the occasion- lunch or late-night snack- this jalapeño popper grilled cheese hits the spot.
Fair warning: this isn’t your mama’s grilled cheese. It’s messy, gooey, and absolutely worth every napkin you’ll use.
Why You’ll Love This Jalapeno Popper Grilled Cheese
Fusion Flavor Fun: This recipe fuses the beloved flavors of jalapeño poppers with the classic comfort of a grilled cheese sandwich. And it’s pretty darn impressive.
Fast and Easy: This gourmet-style sandwich can be made in under 30 minutes, making it ideal for busy weeknights or quick lunches.
Taste Sensation: The combination of roasted jalapeños, creamy cheese, and crispy bacon creates a deliciously balanced taste that is spicy, savory, and satisfyingly rich.
Customizable Heat: Adjust the spiciness to your liking with a few seeds or more pepper. Or try poblanos for a milder heat.
Ingredients
- Jalapeño Peppers: Roasted to smoky perfection, they’re the key to this recipe, so grab them fresh!
- Olive Oil: Just a drizzle to help those peppers blister and pop.
- Salt and Pepper: The dynamic duo that enhances all the flavors.
- Cream Cheese: Smooth, tangy, and oh-so-creamy, it binds everything together.
- Garlic Powder and Green Onions: These savory sidekicks add so much flavor to the cream cheese filling.
- Cheddar and Monterey Jack Cheeses: Sharp, gooey strands of cheesy goodness.
- Cooked Bacon: Crispy and salty, bacon brings this sandwich to the next level.
- Hearty White, Sourdough, or French Bread: Choose something rustic, crusty, and sturdy enough for the fillings. Be sure to slice it yourself so it’s nice and thick.
- Butter: Slathered on the outside for the ultimate crispy, buttery toast.
How to Make Jalapeño Popper Grilled Cheese
Whether it’s a cozy lunch, quick dinner, or late-night snack, this jalapeño popper grilled cheese hits the spot.
Serve it with chips, fries, or tomato soup for dipping, and you’ll never go back to the basic version again!
And believe it or not, it’s ready in a flash!
1. ROAST the jalapeños at 425°Fahrenheit until blistered. Then, steam in a sealable bag or container for 5 minutes before removing the skins and slicing.
2. MIX the cream cheese with garlic powder, salt, pepper, and green onions until well combined.
3. SPREAD the cream cheese on each slice of bread. Top half with the cheeses, roasted jalapeño slices, and crumbled bacon. Place the remaining bread slices on top, cream cheese side down.
4. HEAT a large skillet or griddle over medium-low heat.
5. BUTTER the top of the sandwich and cook, butter side down, for 3-4 minutes. Butter the top and flip. Cook until toasted and melty.
6. REST the sandwich for a few minutes before slicing and serving. Enjoy!
Tips For the Best Jalapeno Popper Grilled Cheese
I’m telling you, this sandwich is pure indulgence.
Imagine biting into a crispy, buttery grilled cheese and getting hit with all the flavors of a jalapeño popper.
It’s like two of your favorite appetizers had a delicious love child!
And thanks to these tips, yours will be drool-worthy every time.
- Choose the Best Bread. Sourdough, brioche, Italian, or a thick-sliced white bread work great and hold up well to the gooey filling. The heartiness and slight tang of sourdough is a fantastic pairing.
- Wear gloves. When handling and cutting the jalapeños, wear food-safe gloves to avoid getting the spicy oils on your skin. Be sure to remove the seeds and membranes for less heat.
- Cook low and slow. Grill the sandwiches over medium-low heat so the cheese melts completely without burning the bread.
- Perfect pairings. Serve jalapeño popper grilled cheese with classic tomato soup, black bean soup, or a salad on the side. Crispy potato chips or fried pickles are great for crunch, too.
- Flavor boosters. Mix chopped extra herbs or hot sauce into the cream cheese for extra savory notes.
- Crispy crust. Coat the outer bread slices in mayo and Parmesan cheese. It will give the sandwich the most deliciously cheesy crunch!
- Deluxe additions. Try sliced avocado, tomato, caramelized onions, or a schmear of jalapeño jelly for a sweet-spicy kick.
- How to Store. Grilled sandwiches are best enjoyed right away, as they’ll turn soggy over time. But if you have leftovers, cover and refrigerate them for 1-2 days, then reheat in a small skillet on medium-low heat.
More Grilled Cheese Sandwiches You Have to Try
Italian Grilled Cheese Sandwich
Pesto Grilled Cheese Sandwich
Sheet-Pan Grilled Cheese
Caprese Grilled Cheese Sandwich
Jalapeño Popper Grilled Cheese
4
10
minutes25
minutes621
kcalThis jalapeño popper grilled cheese sandwich is fully loaded with roasted peppers, gooey cheese, salty bacon, and plenty of rich cream cheese.
Ingredients
4 jalapeño peppers, sliced in half lengthwise and seeded
1 tablespoon olive oil
6 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon back pepper
1/4 cup chopped green onions
8 thick slices hearty white, sourdough, or French bread
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 slices cooked bacon, crumbled
2-4 tablespoons butter (or mayo), softened
Instructions
- Preheat the oven to 425°Fahrenheit and line a baking sheet with parchment paper.
- Brush the jalapeños with olive oil. Place cut side down on the baking sheet and roast for 10-15 minutes until the skin is blistered. Cool for 5 minutes, then transfer to a ziploc bag to steam for 5 minutes. When cool enough to handle, peel off the skins and slice.
- In a medium bowl, beat the cream cheese until smooth. Add the garlic powder, salt, pepper, and green onions and mix until combined.
- Spread the cream cheese mixture on one side of each slice of bread. Top 4 of the bread slices with the shredded cheeses, roasted jalapeño slices, and crumbled bacon. Place the remaining 4 bread slices on top, cream cheese side down.
- Heat a large skillet or griddle over medium-low heat. Butter the top side of each sandwich generously, then place in the skillet, butter side down. Cook for 3-4 minutes, butter the top sides, then flip and cook for another 3-4 minutes or until golden brown and melty.
- Let the sandwiches rest for a few minutes before cutting in half. Serve immediately while hot and gooey. Enjoy!
Notes
- Roasting and peeling the jalapeños mellows their heat and adds great smoky flavor. But you can skip this step if you like.
- Use a hearty, rustic bread to stand up well to the rich fillings. Avoid pre-sliced bread, as it’s too thin.
- Cooking low and slow allows the insides to get melty before the bread gets too dark. Don’t be tempted to crank up the heat.
