Description
Upgrade your grilled cheese game with this Roasted Jalapeño Popper Grilled Cheese! Loaded with creamy cheese, smoky bacon, and roasted jalapeños, this sandwich packs a flavorful punch. Perfect for lunch or a comforting dinner, this recipe is sure to become a household favorite.
Ingredients
Units
Scale
For the Sandwich
- 4 medium jalapeños
- 6 strips cooked bacon
- 4 oz cream cheese, softened
- 1 cup mild cheddar cheese, shredded
- 4 slices Texas toast
- 4 tbsp unsalted butter, softened
Seasoning
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Optional
- 1 tbsp olive oil (for roasting jalapeños)
Instructions
Step 1: Roast the Jalapeños
- Preheat your oven to 425°F (220°C).
- Toss the jalapeños in olive oil and place them on a baking sheet. Roast for 10–12 minutes, flipping halfway through, until the skin is blistered.
- Let them cool slightly, then remove the stems and seeds. Chop into small pieces.
Step 2: Prepare the Filling
- In a bowl, combine the softened cream cheese, cheddar cheese, roasted jalapeños, garlic salt, onion powder, and black pepper. Mix well.
Step 3: Assemble the Sandwiches
- Spread butter on one side of each slice of Texas toast.
- On the unbuttered side, spread the cheese mixture evenly on two slices. Top with cooked bacon strips.
- Place the remaining slices of bread on top, buttered side facing out.
Step 4: Cook the Sandwiches
- Heat a skillet or griddle over medium heat.
- Place the sandwiches in the skillet and cook for 3–4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted.
Step 5: Serve and Enjoy
- Slice the sandwiches in half and serve hot. Pair with a side of tomato soup or salad for a complete meal.
Notes
- For extra heat, leave the seeds in the jalapeños or add a pinch of cayenne to the cheese mixture.
- Swap Texas toast with sourdough or any thick-cut bread for a different texture.
- Leftovers can be reheated on a skillet or in the oven to retain crispiness.
