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Jalapeño Popper Grilled Cheese

A decadent mashup of spicy jalapeño poppers and crispy grilled cheese, loaded with bacon, cream cheese, and melted cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 4 oz cream cheese softened to room temperature
  • 2 fresh jalapeños seeded and diced
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
The Sandwich
  • 4 slices Sourdough bread or thick artisan bread
  • 4-6 slices bacon cooked until crispy
  • 1 cup cheddar cheese freshly shredded
  • 2 tbsp mayonnaise or butter for frying

Equipment

  • Skillet or griddle
  • Small mixing bowl
  • Spatula
  • Knife

Method
 

  1. Cook bacon in a skillet until crispy. Transfer to paper towels to drain excess grease. Wipe skillet clean (or save grease if desired).
  2. In a small bowl, mix the softened cream cheese, diced jalapeños, garlic powder, and onion powder until well combined.
  3. Spread a generous layer of the cream cheese mixture onto two slices of bread.
  4. Top the cream cheese with cooked bacon strips and a heaping mound of shredded cheddar cheese.
  5. Place the remaining bread slices on top to close the sandwiches.
  6. Spread mayonnaise (or butter) on the outside of the top bread slice.
  7. Heat skillet over medium-low heat. Place sandwich mayo-side down in the pan.
  8. Spread mayonnaise on the side now facing up.
  9. Cover the pan with a lid and cook for 3-4 minutes until golden brown.
  10. Flip carefully and cook the other side (uncovered) for another 2-3 minutes until the cheese is fully melted and crust is crispy.
  11. Slice in half and serve immediately.

Notes

Use medium-low heat to ensure the inside melts before the bread burns. For extra spice, leave the jalapeño seeds in.