Jalapeño Popper Grilled Cheese (Print version)

A spicy, creamy twist on classic grilled cheese with jalapeños, cream cheese, and sharp cheddar.

# 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 Steps:

01 - In a medium bowl, combine softened cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits if desired for additional flavor and texture.
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, coating both sides evenly.
05 - Heat a nonstick skillet or griddle over medium heat until evenly warmed.
06 - Place sandwiches on hot skillet and grill for 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is melted through.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve warm.

# Tips from the pros:

01 -
  • It delivers that nostalgic grilled cheese pull with a creamy, spicy kick that wakes up your taste buds.
  • You can make it in less than twenty minutes with ingredients you probably already have in your fridge.
  • The jalapeños add just enough heat without overwhelming the rich, melty cheese.
  • It feels indulgent but comes together so simply that you'll make it on repeat.
02 -
  • Don't skip softening the cream cheese or it won't mix smoothly, and you'll end up with lumps that don't spread evenly.
  • If your skillet is too hot, the bread will burn before the cheese melts, so start with medium heat and adjust as needed.
  • Pressing gently with the spatula helps the sandwich cook evenly and gives you better contact with the pan for that crispy crust.
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts smoother and doesn't have anti-caking agents that can make the texture grainy.
  • Let the sandwiches rest for a minute or two after grilling so the cheese sets slightly and doesn't run out when you slice them.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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