Roasted Jalapeno Popper Grilled Cheese
Roasted Jalapeno Popper Grilled Cheese is a bold, cheesy masterpiece that’s quick to make and packed with flavor. This fiery cheese melt is perfect for any meal.
Ingredients
For the Sandwich:
- 4 slices hearty bread sourdough or country white recommended
- 2 –3 jalapeño peppers
- 4 oz 115g cream cheese, softened (or dairy-free alternative)
- 1 cup 100g shredded cheddar cheese
- ½ cup 50g shredded mozzarella cheese
- 2 tbsp 30g butter, softened (or vegan butter)
For Serving (Optional):
- Crispy bacon crumbles
- Chopped green onions
Instructions
Roast the Jalapeños
- I preheat the oven broiler or heat a dry skillet over medium-high. I place 2–3 jalapeños on a baking sheet or skillet, turning occasionally, until blistered and charred (8–10 minutes). I transfer to a bowl, cover for 5 minutes, then peel, remove seeds, and slice for this fiery cheese melt.
Mix the Cheese Filling
- In a bowl, I combine 4 oz softened cream cheese, 1 cup shredded cheddar, and ½ cup shredded mozzarella, stirring in the sliced jalapeños for a creamy jalapeno grilled cheese filling.
Assemble the Sandwiches
- I spread the cheese mixture evenly on two slices of bread, top with the remaining slices, and butter the outsides generously for a golden cheesy jalapeno sandwich.
Grill the Sandwiches
- I heat a non-stick skillet over medium heat, place the sandwiches in, and cook 3–4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
Serve
- I slice the sandwiches in half, garnish with green onions or bacon crumbles if desired, and serve hot, enjoying this fiery cheese melt.
Notes
• Use thick-cut bread to hold the gooey filling.
• Roast extra jalapeños and store for later.
• Substitute poblano peppers for a milder version.
• For a dairy-free version, use plant-based cheeses and butter.