Transform the classic flavors of jalapeño poppers into the ultimate gourmet grilled cheese. Creamy, spicy, and irresistibly cheesy, this sandwich is a satisfying meal in itself.
Ingredients:
4 slices Italian bread or sourdough
2 fresh jalapeños, halved and de-seeded
4 oz cream cheese, softened
2 slices sharp cheddar cheese
2 slices Monterey Jack cheese
4 slices bacon, cooked until crispy
2 tbsp butter, softened
Fresh chopped cilantro (optional)
Instructions:
1. Prepare the Jalapeños:
Preheat your oven to 375°F (190°C). Place the jalapeño halves cut-side up on a baking sheet. Divide the cream cheese evenly among the four halves, spreading it into each. Bake for 25-30 minutes, until the peppers are tender and the cream cheese is lightly set. Remove and let cool slightly, then chop into bite-sized pieces.
2. Assemble the Sandwiches:
Lay out the bread slices. Place one slice of cheddar on two slices of bread, and one slice of Monterey Jack on the other two. Evenly distribute the chopped baked jalapeños over the cheddar-topped slices. Top with crispy bacon and a sprinkle of cilantro, if using. Close the sandwiches by placing the Monterey Jack-topped slices on top.
3. Grill to Perfection:
Heat a skillet or griddle over medium-low heat. Spread a thin layer of butter on the outer side of each sandwich. Place the sandwiches butter-side down in the skillet. Butter the top sides while the first side cooks.
4. Cook and Serve:
Cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crisp and the cheese is completely melted. Slice in half and serve immediately.
Tips:
For extra kick, leave some jalapeño seeds in when baking.
Ensure your skillet isn't too hot to allow the cheese to melt thoroughly before the bread burns.
For a crispier exterior, use mayonnaise instead of butter for frying.
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