Jalapeño Popper Grilled Cheese (Print Format)
Bacon, jalapeños, and cheese meet buttery sourdough for a spicy, comforting grilled cheese sandwich.
# Ingredients:
01 -
6 strips bacon
02 -
6 tablespoons garlic and herb cream cheese, softened
03 -
2 ounces freshly grated Cheddar cheese
04 -
2 ounces freshly grated Monterey Jack
05 -
2 to 4 tablespoons pickled jalapeños, finely chopped
06 -
1/2 teaspoon cumin, optional
07 -
4 slices sourdough bread
08 -
1 to 2 tablespoons butter
09 -
2 tablespoons finely grated Parmesan, optional
# Steps:
01 -
Add the bacon in a single layer to a non-stick skillet and heat over medium heat. Cook until crispy, turning as needed. Remove from the pan and drain on a paper towel-lined plate.
02 -
In a small bowl, combine the cream cheese, Cheddar, Monterey Jack, chopped jalapeños, and cumin (if using). Mix well. Once the bacon has cooled, chop it and add it to the cheese mixture.
03 -
Butter one side of each slice of sourdough bread. Spread the filling evenly on 2 slices, then top with the remaining slices, buttered sides facing outwards.
04 -
Drain off the bacon fat from the skillet and wipe it clean with a dry paper towel. Heat the skillet over medium heat. Sprinkle Parmesan cheese on the top side of each sandwich, if using, and place them Parmesan side down in the skillet. Sprinkle Parmesan on the other sides as well. Cook, uncovered, until golden brown, then flip and cook until golden on the other side.
05 -
Remove the sandwiches from the skillet and let them cool for a few minutes. Slice with a serrated knife and serve immediately. The filling can be prepared in advance and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before using.
# Tips:
01 -
Refrigerate the filling in a covered bowl for up to 3 days and bring to room temperature before using.