Jalapeño Popper Grilled Cheese
If you love Jalapeño Poppers, you’re going to want this sandwich in your life. It’s all the flavors you love in a popper, creamy, cheesy, and a little spicy, but in a grilled cheese form. This small-batch recipe makes two grilled cheese sandwiches, just right for a cozy lunch or dinner without leftovers.
This sandwich is stuffed with softened cream cheese, melty from the cheddar cheese, and just spicy enough thanks to the jalapeños. And crispy-cooked bacon adds a smoky crunch that pairs perfectly with the smooth filling. Each bite is like your favorite appetizer turned into a meal.
How To Clean Jalapeños
To avoid burning your hands when handling jalapeños, wear disposable gloves while cutting and seeding them. If you don’t have gloves, you can lightly coat your hands with oil before handling, then wash them thoroughly with dish soap afterward.
To remove the seeds and membranes completely, use a small spoon to scrape the inside of the pepper.
After cleaning, handling, or touching fresh jalapeños, avoid touching your face, especially your eyes, until your hands are fully clean.
What You Need To Make Jalapeño Popper Grilled Cheese
Grab everything you need ahead of time to make things simple, especially the cream cheese and fresh jalapenos, as they are the main ingredients in the sandwiches. Then you’re just a few steps from jalapeño popper grilled cheese.
- cream cheese
- fresh jalapeños
- garlic powder
- bread
- cheddar cheese
- bacon
- butter
Change It Up
Like it hotter? Keep the seeds and membranes or swap in habaneros for more heat. You can also use canned or pickled jalapeños if that’s what you have or prefer. The flavor will shift slightly, but it will still work great.
If you like LESS spice, use fewer jalapeños. And be sure to clean all the membranes and seeds from the peppers. You could use canned roasted green chiles or chopped sweet bell peppers for the mildest sandwich possible.
Try pepper jack for more spice or mozzarella for a milder flavor. In a pinch, even a slice of American cheese will work.
Got Leftovers?
These sandwiches are best eaten fresh. If you do have leftovers, wrap them in foil and reheat in the oven or toaster oven to keep the bread crisp. The air fryer works really works well for reheating. Avoid the microwave if you can—it’ll make the bread soggy.
Jalapeño Popper Grilled Cheese
Ingredients
- 4 oz cream cheese softened
- 2 tbsp jalapeños chopped (seeds and membranes removed)
- ¼ tsp garlic powder
- 4 slices bread
- 8 slices cheddar cheese
- 4 slices bacon fully cooked
- 4 tbsp butter melted
Instructions
- Combine the cream cheese, chopped jalapeños, and garlic powder in a small mixing bowl
- Lay two slices of bread on a clean surface and top each with 2 slices of cheddar cheese
- Spread the cream cheese jalapeño mixture evenly over the cheese on both sandwiches
- Cut the bacon slices in half and lay them over the jalapeño mixture
- Top each with 2 more slices of cheddar cheese and the remaining slices of bread
- Heat a skillet over medium heat
- Brush the outward-facing sides of the bread with melted butter
- Place the sandwiches in the skillet and cook until golden brown
- Flip and cook the other side until golden and the cheese is melted
- Remove from heat, slice in half, and serve hot
