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Jalapeno Popper Grilled Cheese

The ultimate comfort food mashup featuring gooey cheddar, a spicy cream cheese jalapeno filling, and crispy bacon between golden toasted sourdough.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Popper Filling
  • 4 oz cream cheese softened
  • 2 medium jalapenos finely diced, seeds removed
  • 4 slices thick-cut bacon cooked crisp
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 1 pinch salt and pepper to taste
Sandwich Assembly
  • 4 slices sourdough bread thick cut
  • 1 cup sharp cheddar cheese freshly grated
  • 3 tbsp unsalted butter softened (or mayonnaise)

Equipment

  • Heavy-bottomed skillet or cast iron pan
  • Spatula
  • Mixing Bowl
  • Cheese Grater

Method
 

  1. Cook the bacon until crisp. Drain, chop, and set aside.
  2. In a small bowl, mix the softened cream cheese, diced jalapenos, garlic powder, onion powder, salt, and pepper.
  3. Butter one side of each slice of sourdough bread.
  4. Place two slices of bread, butter side down. Layer with half the grated cheddar, then the cream cheese mixture, then the bacon.
  5. Top with the remaining grated cheddar and the second slice of bread, butter side facing out.
  6. Heat a skillet over medium-low heat. Cook sandwiches for 4-6 minutes until the bottom is golden brown.
  7. Carefully flip the sandwiches and cook for another 4-5 minutes until the cheese is completely melted and the bread is crispy.
  8. Remove from pan, let rest for 1 minute, slice diagonally, and serve hot.

Notes

Grating your own cheddar from a block ensures a much smoother, gooier melt than pre-shredded cheese. Cook over low heat to ensure the inside melts before the outside burns.