Jalapeño Popper Grilled Cheese (Print Version)

A spicy, creamy twist on classic grilled cheese with cream cheese, sharp cheddar, and fresh jalapeños in buttery, golden bread.

# Components:

→ Dairy

01 - 4 oz cream cheese, softened
02 - 1 cup sharp cheddar cheese, shredded
03 - 2 tbsp unsalted butter, softened

→ Vegetables

04 - 2 fresh jalapeños, seeded and finely chopped

→ Bread

05 - 4 slices sturdy white or sourdough bread

→ Optional Additions

06 - 2 tbsp cooked bacon bits

# Method:

01 - In a medium bowl, combine softened cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits for extra flavor if desired.
03 - Spread half the cheese mixture evenly over two bread slices. Top each with remaining bread slices to form sandwiches.
04 - Spread softened butter on the outside of each sandwich, covering both sides completely.
05 - Heat a nonstick skillet or griddle over medium heat until evenly warmed.
06 - Place sandwiches on hot skillet and grill for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove from heat and let cool for 1 to 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It takes everything you love about jalapeño poppers and transforms it into something you can hold in your hand without burning your fingers.
  • The cream cheese melts into the cheddar in a way that feels indulgent but comes together in under 20 minutes.
  • You get to control the heat level completely, so it works whether you're feeding someone who thinks black pepper is spicy or someone who keeps hot sauce in their bag.
02 -
  • If your cream cheese is cold and hard, you'll end up with chunks instead of a smooth filling, so let it sit out for at least 30 minutes before you start.
  • Medium heat is non-negotiable, I've burned the bread on high too many times while the inside stayed cold, and it's heartbreaking every time.
  • Seeding the jalapeños makes a huge difference in heat level, one time I left the seeds in and my friend couldn't finish hers because her mouth was on fire.
03 -
  • Shred your own cheddar instead of buying pre-shredded, the anti-caking agents in the bagged stuff keep it from melting as smoothly.
  • Press the sandwiches gently with your spatula while they cook, it helps the cheese melt faster and the bread crisp more evenly.
  • If you want to make these ahead, assemble the filling and keep it in the fridge for up to two days, then build and grill fresh when you're ready.
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