Roasted Jalapeno Popper Grilled Cheese Recipe

Ash Tyrrell

Roasted Jalapeno Popper Grilled Cheese Recipe

I recently made a Roasted Jalapeño Popper Grilled Cheese, and after the first bite I knew I had to share. The way the roasted jalapeños soften, the cream cheese melts just right, the bacon crunch, and the cheeses oozing—it’s comfort food elevated.I grilled it until the bread was golden-buttery and the cheese stretched like every cheesy dream I’ve had.

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Prep Time 10

Cook Time 30

Ingredients Method Notes

Ingredients

2 jalapeños halved lengthwise, seeds and membranes removed — roasting fresh jalapeños gives a smoky flavor; removing seeds and veins helps control the heat.
About 4 ounces cream cheese softened — cream cheese fills the jalapeño halves; room-temperature lets it spread without tearing the peppers.
4 slices bacon cooked until crispy — gives texture and salt; I like cooking bacon ahead so it's crunchy and not floppy.
2 slices Monterey Jack cheese — this melts beautifully and has a mild flavor to balance the heat.
2 slices of sharp cheddar cheese — adds bold flavor contrast and helps with stretch.
4 slices Italian bread or thick, hearty white bread — thick slices hold up to fillings; thinner bread tends to sag or get soggy.
Chopped cilantro optional — fresh garnish; adds brightness.
Pats of butter enough to generously butter outer sides of each bread slice — gives golden crisp crust.

Method

I preheat my oven to about 375°F, halve jalapeños, remove seeds and veins, then fill each half with cream cheese. I place them on a baking sheet and bake for 25-30 minutes until the peppers are soft, and the cream cheese is bubbling and starting to brown.
While jalapeños are roasting, I cook bacon until crispy. I layer cheddar on two bread slices, Monterey Jack on the other two. Once the roasted jalapeños are done, I slice them into bite-sized pieces, distribute between the cheddar-lined bread slices, and put bacon on the Jack-lined ones. Optionally I add chopped cilantro.
Next, I butter the outside of each bread slice — both the top and bottom. I heat a skillet over medium-low heat, place each sandwich butter-side down, add additional pats of butter on the top sides, then grill both sides until the bread is golden and cheese is melted and gooey.

Notes

I always use gloves when cutting jalapeños — less irritation later.
Let the roasted jalapeño halves cool slightly before stuffing or slicing so you don’t burn your hands or make a mess.
Use a moderate heat when grilling — high heat burns the bread before cheese melts; lower heat helps achieve a crispy crust and melty center.
Butter both slices of bread generously — I find the sandwich is much more satisfying when it’s golden and crunchy outside.
If I’m serving this, I sometimes toast the bread a little beforehand to reduce sogginess from the filling.