Jalapeño Popper Grilled Cheese (Print version)

A spicy, creamy twist on classic grilled cheese with cream cheese, sharp cheddar, and fresh jalapeños between golden, buttery bread.

# What You Need:

→ Dairy

01 - 4 ounces cream cheese, softened
02 - 1 cup sharp cheddar cheese, shredded
03 - 2 tablespoons 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 tablespoons cooked bacon bits

# How to Make:

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

# Expert tips:

01 -
  • It takes the comfort of grilled cheese and wakes it up with just enough heat to make you reach for another bite.
  • You can throw it together on a weeknight without any fancy ingredients or long prep.
  • The cream cheese melts into the cheddar in a way that feels indulgent without being heavy.
  • Its the kind of sandwich that makes people ask for the recipe before they finish eating.
02 -
  • If your skillet is too hot, the bread will toast before the cheese melts, leaving you with a crispy shell and a cold center.
  • Softening the cream cheese is not optional, I tried mixing it cold once and ended up with lumps that never blended in.
  • Pressing gently with the spatula helps the cheese melt evenly, but don't smash it or the filling will ooze out the sides.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
  • If the cheese mixture is too thick to spread, stir in a teaspoon of milk to loosen it up.
  • Let the sandwiches rest for a full minute after grilling, it keeps the filling from squirting out when you bite in.
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