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Jalapeno Popper Grilled Cheese

All the spicy, creamy, bacon-packed flavors of a classic jalapeno popper, transformed into an ultimate gooey, crispy grilled cheese sandwich.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Sandwich
  • 4 slices sourdough or thick artisan bread
  • 4 slices thick-cut bacon cooked crispy and halved
  • 1 cup sharp cheddar cheese freshly shredded
  • 3 tbsp unsalted butter softened (or mayonnaise)
Cream Cheese Filling
  • 4 oz cream cheese softened to room temperature
  • 2 fresh jalapenos finely diced, seeds removed for less heat
  • 0.25 tsp garlic powder optional
  • 1 pinch salt and pepper to taste

Equipment

  • Skillet or Griddle
  • Spatula
  • Small mixing bowl
  • Cutting board

Method
 

  1. Cook the bacon in a skillet or oven until crispy. Transfer to a paper towel to drain, then cut in half or chop.
  2. In a small bowl, mix the softened cream cheese, diced jalapenos, garlic powder, salt, and pepper until well combined.
  3. Lay out the bread slices and spread an even layer of softened butter (or mayonnaise) on one side of each slice.
  4. Flip the bread so the unbuttered side is up. Spread a generous layer of the jalapeno cream cheese mixture onto two of the slices.
  5. Top the cream cheese layer with the crispy bacon, followed by an even layer of the shredded sharp cheddar cheese.
  6. Place the remaining two slices of bread on top, buttered side facing out, to close the sandwiches.
  7. Heat a large skillet over medium-low heat. Place the sandwiches in the skillet and cook for 4-5 minutes until the bottom is deeply golden brown.
  8. Carefully flip the sandwiches and cook for another 3-4 minutes until the other side is golden and the cheese is completely melted.
  9. Remove from skillet, let rest for 1-2 minutes, then slice diagonally and serve hot.

Notes

To ensure maximum meltiness without burning the bread, keep your heat on medium-low and consider placing a lid over the skillet for the last 2 minutes to trap the heat.