Jalapeño Popper Grilled Cheese (Printable)

Spicy and creamy grilled cheese with jalapeños, sharp cheddar, and cream cheese served 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

# How to Make It:

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

# Expert Suggestions:

01 -
  • It takes the comfort of grilled cheese and wakes it up with a kick that's bold but not overwhelming.
  • Everything comes together in under 20 minutes, so you can go from craving to eating without much waiting.
  • The cream cheese makes the filling impossibly smooth and rich, nothing like a regular grilled cheese.
  • You probably have most of these ingredients already, and the rest are easy to grab on any grocery run.
02 -
  • If your cream cheese is cold and hard, it won't mix properly and you'll end up with lumps, so always let it soften at room temperature first.
  • Pressing down too hard with the spatula squeezes out all the filling, so just a gentle press is enough to help the bread make contact with the pan.
  • Medium heat is not negotiable, I learned this the hard way with that first burnt sandwich.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and doesn't have that powdery coating that keeps it from clumping.
  • If your skillet isn't nonstick, add a tiny bit of oil or butter to the pan before placing the sandwiches in to prevent sticking.
  • Let the sandwiches rest for a full minute after cooking, it's tempting to dive in but waiting helps the filling stay inside instead of oozing everywhere.
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