Name: Roasted Jalapeno Popper Grilled Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-3 jalapeños, roasted, skins removed, and roughly chopped Jalapeños bring the heat and signature flavor. Roasting them adds a smoky depth to the sandwich.; 4 slices of bread (sourdough, brioche, or your favorite sturdy bread) Sturdy bread holds up well to the fillings and gives a nice crispy exterior.; 4 oz cream cheese, softened Cream cheese adds creaminess and balances the spiciness of the jalapeños.; 1 cup shredded sharp cheddar cheese Cheddar gives a sharp, rich flavor that pairs perfectly with the jalapeños.; 2 tbsp mayonnaise Mayo on the outside of the bread helps achieve that golden, crispy crust.; 1 tbsp butter Butter adds extra flavor and richness.; Optional: A handful of cooked bacon strips, turkey or beef bacon (if you want to add a little extra crunch and flavor).

Ingredients

2-3 jalapeños, roasted, skins removed, and roughly chopped
- Jalapeños bring the heat and signature flavor. Roasting them adds a smoky depth to the sandwich.
4 slices of bread (sourdough, brioche, or your favorite sturdy bread)
- Sturdy bread holds up well to the fillings and gives a nice crispy exterior.
4 oz cream cheese, softened
- Cream cheese adds creaminess and balances the spiciness of the jalapeños.
1 cup shredded sharp cheddar cheese
- Cheddar gives a sharp, rich flavor that pairs perfectly with the jalapeños.
2 tbsp mayonnaise
- Mayo on the outside of the bread helps achieve that golden, crispy crust.
1 tbsp butter
- Butter adds extra flavor and richness.
Optional: A handful of cooked bacon strips, turkey or beef bacon (if you want to add a little extra crunch and flavor).

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Instructions

Roast the jalapeños:
Start by preheating your oven to 425°F. Place the jalapeños on a baking sheet, drizzle them lightly with olive oil, and roast for 10-12 minutes, turning halfway through. The goal is to get them nice and blistered. Once they’re done, remove them from the oven and let them cool for a few minutes. Once they’re cool enough to handle, peel off the skins (they should come off easily) and chop them roughly.
Tip: If you like extra heat, leave the seeds in! For a milder flavor, remove the seeds before chopping.
Prepare the filling:
While the jalapeños are roasting, soften the cream cheese by leaving it out at room temperature or microwaving it for a few seconds. In a small bowl, mix the cream cheese with the shredded cheddar. Once combined, stir in the chopped roasted jalapeños. This will be your creamy, spicy filling.
Assemble the sandwiches:
Lay out your slices of bread. Spread a generous layer of the cream cheese-jalapeño mixture on two slices. If you’re adding bacon, layer a few strips on top of the cheese mixture. Top with the remaining slices of bread to form two sandwiches.
Mayo for the win:
This is one of my favorite grilled cheese tricks! Instead of buttering the outside of the bread, spread a thin layer of mayonnaise on the outer sides of each sandwich. Mayo helps the bread get that golden, crispy texture without burning as easily as butter can.
Grill the sandwiches:
Heat a large skillet or griddle over medium heat. Add 1 tbsp of butter to the pan and let it melt. Place the sandwiches in the pan, mayo-side down, and cook for about 3-4 minutes per side, until the bread is golden brown and the cheese inside is melty. You can press down lightly on the sandwiches with a spatula to ensure everything melts together beautifully. Pro tip: If the bread is browning too quickly before the cheese has fully melted, turn down the heat and cook the sandwiches slowly for a few extra minutes.
Optional finishing touch:
If you love an extra crispy exterior, turn on your broiler for the last minute or two of cooking. Place the sandwiches on a baking sheet under the broiler and let them get an extra toasty, bubbly top.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 2
Calories: 450