Jalapeño Popper Grilled Cheese (Printable)

A spicy, creamy twist on classic grilled cheese with cream cheese, cheddar, and fresh jalapeños grilled until golden.

# Ingredient List:

→ 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 softened cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits for additional flavor if desired.
03 - Spread half the cheese mixture evenly over two slices of bread. Top each with remaining bread slices to form sandwiches.
04 - Spread softened butter on the outside of each sandwich, coating both sides evenly.
05 - Heat a nonstick skillet or griddle over medium heat until evenly warmed.
06 - Place sandwiches on the hot skillet. Grill for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • It delivers all the creamy, spicy satisfaction of jalapeño poppers without turning on the oven or dealing with breading.
  • The combination of sharp cheddar and cream cheese melts into something ridiculously gooey and rich.
  • You can adjust the heat level easily by controlling how many jalapeño seeds you leave in.
  • It takes less than twenty minutes from start to finish, perfect for lunch or a quick dinner.
02 -
  • Let the cream cheese soften completely at room temperature, cold cream cheese will never blend smoothly and you'll end up with lumps in your filling.
  • Don't skip the resting step after grilling, cutting into the sandwich immediately causes the hot filling to ooze out everywhere and you lose half the cheese on the cutting board.
  • Press gently while grilling but don't smash the sandwich flat, you want contact with the pan for browning but still need space inside for the cheese to melt properly.
03 -
  • Shred your own cheddar instead of buying pre-shredded, the anti-caking agents in bagged cheese prevent it from melting as smoothly and you'll notice the difference.
  • If your skillet isn't nonstick, add a small pat of butter to the pan before grilling to prevent sticking and add even more golden color to the crust.
  • Make the filling a few hours ahead and keep it in the fridge, then let it come to room temperature before assembling so it spreads easily and melts faster.
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