Jalapeño Popper Grilled Cheese (Printable)

Spicy and 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 softened cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits if desired for additional flavor.
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 thoroughly.
05 - Heat a nonstick skillet or griddle over medium heat until ready for cooking.
06 - Place sandwiches on hot skillet and grill for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve warm.

# Expert Hints:

01 -
  • It delivers all the flavor of jalapeño poppers without the deep fryer or the mess.
  • The cream cheese melts into pockets of richness that balance the sharpness of cheddar and the bite of fresh jalapeños.
  • You can make it in under 20 minutes with ingredients you probably already have.
  • It is endlessly adaptable, so you can dial the heat up or down depending on your mood or who is eating.
02 -
  • Do not skip softening the cream cheese or it will not mix smoothly, and you will end up with lumps of cold cheese that do not melt properly.
  • Use medium heat on the skillet, not high, because the bread can burn fast while the cheese inside stays cold.
  • Press the sandwiches gently while grilling to help the filling melt and bind, but do not press too hard or you will squeeze out all the cheese.
  • Let the sandwiches rest after grilling so the cheese thickens slightly and does not run everywhere when you cut into them.
03 -
  • Shred your own cheddar from a block instead of using pre-shredded because it melts smoother and does not have added starches that can make the filling gritty.
  • If the cheese is not melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat and speed things up.
  • Make the filling ahead and keep it in the fridge for up to two days, then just assemble and grill when you are ready to eat.
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the bread an extra crispy, even crust.
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