Jalapeño Popper Grilled Cheese
By Jessica RudolphPublished on February 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
4 slices bacon, chopped5 tablespoons unsalted butter, melted4 ounces sharp cheddar cheese, shredded (1 cup)4 ounces cream cheese, softened3 jalapeño chiles, stemmed, halved, seeded, and chopped fine (½ cup)2 tablespoons finely chopped jarred sliced jalapeño chiles 2 scallions, chopped fine½ teaspoon pepper 8 slices hearty white sandwich bread
Before You Begin
For spicier sandwiches, leave the ribs and seeds in when you chop the jalapeños. Serve with potato chips, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Measure out 1 tablespoon fat from skillet and add to melted butter; discard remaining fat. Combine cheddar, cream cheese, fresh jalapeños, jarred jalapeños, scallions, pepper, and bacon in bowl.
- Line rimmed baking sheet with foil. Brush 1 side of each slice of bread with melted butter mixture. Place 4 slices of bread, buttered side down, on prepared sheet. Divide cheddar mixture evenly among bread slices and spread into even layer. Top with remaining slices of bread, buttered side up.
- Bake sandwiches until golden brown on top, 6 to 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 6 to 8 minutes longer. Let cool for 5 minutes. Cut sandwiches in half and serve.
Time
45 minutesYield
Serves 4Ingredients
4 slices bacon, chopped
5 tablespoons unsalted butter, melted
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces cream cheese, softened
3 jalapeño chiles, stemmed, halved, seeded, and chopped fine (½ cup)
2 tablespoons finely chopped jarred sliced jalapeño chiles
2 scallions, chopped fine
½ teaspoon pepper
8 slices hearty white sandwich bread
Ingredients
4 slices bacon, chopped
5 tablespoons unsalted butter, melted
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces cream cheese, softened
3 jalapeño chiles, stemmed, halved, seeded, and chopped fine (½ cup)
2 tablespoons finely chopped jarred sliced jalapeño chiles
2 scallions, chopped fine
½ teaspoon pepper
8 slices hearty white sandwich bread
Ingredients
4 slices bacon, chopped
5 tablespoons unsalted butter, melted
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces cream cheese, softened
3 jalapeño chiles, stemmed, halved, seeded, and chopped fine (½ cup)
2 tablespoons finely chopped jarred sliced jalapeño chiles
2 scallions, chopped fine
½ teaspoon pepper
8 slices hearty white sandwich bread
Why This Recipe Works
We used both fresh and pickled jalapeño chiles to get lots of jalapeño flavor without too much heat.
Before You Begin
For spicier sandwiches, leave the ribs and seeds in when you chop the jalapeños. Serve with potato chips, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Measure out 1 tablespoon fat from skillet and add to melted butter; discard remaining fat. Combine cheddar, cream cheese, fresh jalapeños, jarred jalapeños, scallions, pepper, and bacon in bowl.
- Line rimmed baking sheet with foil. Brush 1 side of each slice of bread with melted butter mixture. Place 4 slices of bread, buttered side down, on prepared sheet. Divide cheddar mixture evenly among bread slices and spread into even layer. Top with remaining slices of bread, buttered side up.
- Bake sandwiches until golden brown on top, 6 to 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 6 to 8 minutes longer. Let cool for 5 minutes. Cut sandwiches in half and serve.
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