Description
A bold and cheesy jalapeño popper grilled cheese sandwich made with roasted jalapeños, creamy cream cheese, sharp cheddar, and crunchy tortilla chips, all grilled between golden slices of bread.
Ingredients
3 jalapeño peppers, halved lengthwise and seeded
6 slices white bread
Salted butter, room temperature
Cream cheese, room temperature
1 cup cheddar cheese, shredded
3 tbsp tortilla chips, crumbled
Instructions
- Place the jalapeño halves cut-side down on a baking sheet and broil on the top rack of the oven for about 10 minutes, until the skins are blackened.
- Transfer the roasted jalapeños to a zip-top bag, seal, and let cool for 20 minutes. Peel off and discard the skins.
- Butter the outside of each slice of bread and spread cream cheese on the inside.
- Top three slices of bread with two jalapeño halves each, then add shredded cheddar cheese and crumbled tortilla chips.
- Place the remaining bread slices on top to form sandwiches.
- Cook the sandwiches in a non-stick skillet over medium heat, flipping once, until the bread is golden and the cheese is fully melted.
Notes
Remove all jalapeño seeds for less heat.
Pepper jack cheese can be used instead of cheddar for extra spice.
These sandwiches are best served immediately.
Reheat leftovers in a skillet to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 85 mg
