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Roasted Jalapeño Popper Grilled Cheese

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This Roasted Jalapeño Popper Grilled Cheese is a fiery, creamy, and ultra-cheesy twist on the classic sandwich. With roasted jalapeños, melty cheddar and mozzarella, tangy cream cheese, and optional crispy bacon—all toasted to golden perfection on buttery sourdough—it’s comfort food with a bold kick.

Ingredients

Scale

  • 4 slices sourdough or thick white bread

  • 4 oz cream cheese, softened

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 2 roasted jalapeños, skins removed, seeded, chopped

  • 4 slices cooked bacon (optional)

  • 1 tbsp chopped green onion (optional)

  • 2 tbsp butter, softened (for spreading on bread)

Instructions

  • Roast the Jalapeños:

    • Roast whole jalapeños under a broiler or over an open flame until blistered and charred.

    • Transfer to a bowl, cover to steam for 5–10 minutes, then peel, deseed, and chop.

  • Make the Filling:

    • In a bowl, mix cream cheese, cheddar, mozzarella, chopped jalapeños, bacon (if using), and green onion.

  • Assemble the Sandwiches:

    • Spread the filling on two slices of bread. Top with remaining slices to form sandwiches.

    • Butter the outsides of the bread.

  • Grill to Perfection:

    • Heat a skillet or griddle over medium heat.

    • Cook sandwiches for 3–4 minutes per side, pressing lightly, until golden and crisp, and cheese is melted.

  • Serve Hot:

    • Slice in half and serve immediately. Great with tomato soup or a fresh green salad.

Notes

  • Use gloves when handling jalapeños to avoid irritation.

  • Add a dash of smoked paprika or a few crushed tortilla chips inside for extra crunch.

  • Substitute jalapeños with poblanos for a milder flavor.

Find it online: http://maicook.com/roasted-jalapeno-popper-grilled-cheese/