Jalapeño Popper Grilled Cheese (Printable Version)

Spicy and creamy grilled cheese sandwich featuring cream cheese, sharp cheddar, and fresh jalapeños on buttery toasted bread.

# What You'll Need:

→ 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

# Directions:

01 - In a medium bowl, combine 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 thoroughly.
05 - Heat a nonstick skillet or griddle over medium heat until evenly hot.
06 - Place sandwiches on the hot skillet and grill for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
07 - Remove from heat and let cool for 1 to 2 minutes before slicing. Serve warm.

# Expert Advice:

01 -
  • It turns a simple grilled cheese into something that feels indulgent without any extra effort or fancy ingredients.
  • The creamy filling stays put and melts just enough to ooze at the edges, which is exactly what you want.
  • You can dial the heat up or down depending on your mood or who you're feeding.
02 -
  • If your cream cheese is cold, the mixture won't blend smoothly and you'll end up with lumps that don't spread evenly.
  • Medium heat is essential, I rushed once on high heat and the bread burned while the cheese stayed cold in the middle.
  • Pressing gently with the spatula helps the sandwich hold together and encourages the cheese to melt faster.
03 -
  • Use a heavy skillet or cast iron pan if you have one, the even heat distribution gives you a more consistent crust.
  • Don't skip the resting time after grilling, it lets the filling set just enough so it doesn't ooze out when you cut in.
  • If you want extra crunch, sprinkle a little shredded cheese directly on the buttered bread before it hits the pan.
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