Jalapeño Popper Grilled Cheese (Printable version)

Spicy, creamy grilled cheese with cream cheese, sharp cheddar, and fresh jalapeños between golden, buttery 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 the softened 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 slices of bread. Top each with the 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 and grill for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve while warm.

# Expert Tips:

01 -
  • It brings the best parts of a jalapeño popper into something you can hold in both hands and devour without pretense.
  • The cream cheese keeps everything smooth and rich while the cheddar adds sharpness that cuts through the heat.
  • You can make it on a Tuesday night with whatever bread you have, and it still feels like a treat.
  • It cooks fast enough that you will not lose patience, but slow enough to get that perfect golden crust.
02 -
  • If your cream cheese is cold, it will not mix smoothly and you will end up with lumps that do not melt evenly.
  • Medium heat is non-negotiable because high heat will char the bread before the cheese has a chance to get gooey.
  • Pressing the sandwich gently with your spatula helps the filling melt faster and gives you better contact with the pan for that crispy crust.
  • Letting the sandwich rest for a minute or two after cooking keeps the filling from running out all over your plate the second you cut into it.
03 -
  • Use a cast iron skillet if you have one, because it holds heat evenly and gives you the most consistent golden crust.
  • Shred your own cheddar instead of buying pre-shredded, because the anti-caking agents in bagged cheese can make the filling grainy.
  • If you want a little sweetness to offset the heat, spread a thin layer of fig jam or honey on the inside of the bread before adding the filling.
  • For meal prep, make the filling ahead and store it in the fridge for up to three days, then assemble and grill fresh when you are ready.
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