Name: Home Kitchen Jalapeño Popper Grilled Cheese
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large jalapeño peppers; 3 ounces softened cream cheese; 3 green onions (minced); black pepper (to taste); 4 slices colby jack (or cheddar jack cheese); 4 slices sourdough bread; 2 tablespoons softened butter

Now here is a satisfying sandwich, meet the Jalapeño Popper Grilled Cheese.

And my friends you’re gonna love this one!

It came to me after watching Guy Fieri in Diners, Drive-ins and Dives. Is it me? Or, does all that grilled, fried and smoked food get anyone else extremely hungry while watching the show? I think it’s pure strategy… because why would the Food Network air that show late at night!

So do ya remember the other day when I posted that I would choose pizza as the one thing I could eat for the rest of my life?

I lied.

Well maybe it wasn’t all-out lie; I simply think I temporarily forgot about my love affair with all things grilled cheese! And I can proudly say that I make a mean grilled cheese! Can a grilled cheese be mean? Why yes it can! And that’s exactly what I have here for you… One. Mean. Sammie.

For this Jalapeño Popper Grilled Cheese Set out:

bread
jalapeño
cream cheese
green onions
cheese
butter

I know your thinking ‘She simply posted a grilled sandwich recipe simply a few weeks ago”…. but this isn’t your typical grilled sandwich. It’s a jalapeno popper… but in grilled cheese form. And I simply couldn’t wait to share it!Oh heck yeah.

Start by placing a few jalapeno’s on a hot grill. Depending on the size of your bread, I would say about two peppers per sandwich.

Next, roast them until the skin is charred, about 10-15 minutes.

Then place the peppers in a bag (paper preferred, but I was all out) or a bowl covered tightly with plastic wrap. Let them steam for about 10 minutes. Doing so aids in unfussy jalapeno skin removal. Bonus.

Meanwhile mince up a few green onions… like 4 to 5.

Then add them to a bowl along with some black pepper.

Next, throw in a few ounces of, my go-to, cream cheese!

And then mix it up until smooth.

Next, take two slices of your regular bread. I like to use sour dough, but it truly doesn’t matter, only as long as you smear it with as much of the cream cheese mixture as you’d like!

Then lay out two slices of cheddar or colby jack cheese.

Once the charred jalapenos have steamed and cooled a bit in the bag, gently peel the skin away from the pepper.

See… sooooo unfussy!

Remove the tops and discard.

Slice down one side of the pepper and remove the seeds and ribs… be careful it only takes one slip of the knife and you hit a juice pocket that sends a small droplet of fiery acid onto your left eyeball which will leave you partially blind for about 45 seconds. True story. Ask Pat… he was laughing the whole time. Cruel… so CRUEL!

So I gave him 3 peppers and left some of the seed in.

Normally I’d use simply two… but I thought he should could handle it… simply like I handled the assault to my eye ball.

Then top with the other slice and butter the one side.

Next place the sandwich on a preheated 375° griddle (butter side down) and sear until golden, don’t forget to butter the top slice!

Next, flip and sear on the other side until golden and crispy.

Remove from the griddle, slice in half and serve with a beer and some kettle chip. Or a glass of milk as these can be a bit spicy. My hubby LOVED this sandwich, and so did I! I’m not sure what if I loved more the mildly spicy peppers, the gooey cheese or the crispy bread! You decide and let me know!