Roasted Jalapeño Popper Grilled Cheese (Print-Friendly Version)
Cream cheese, roasted jalapeños, bacon, and cheddar melted between golden Texas toast for savory comfort.
# Ingredients:
→ For the Roasted Jalapeños
01 -
4 medium jalapeños, stems removed, halved lengthwise, seeded
02 -
1 tablespoon olive oil
→ Cream Cheese Filling
03 -
4 ounces cream cheese, softened
04 -
0.5 teaspoon garlic salt
05 -
0.25 teaspoon ground black pepper
06 -
0.5 teaspoon onion powder
→ Sandwich Assembly
07 -
1 cup (113 g) mild cheddar cheese, shredded, divided
08 -
6 slices bacon, cooked and divided
09 -
4 slices Texas toast or thick-cut bread
10 -
4 tablespoons unsalted butter, divided
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper. Brush jalapeño halves with olive oil on all sides and position cut-side down on the prepared tray. Roast for 15 minutes or until skins begin to blister and char. Remove from oven and set aside to cool.
02 -
In a medium bowl, combine softened cream cheese, garlic salt, ground black pepper, and onion powder. Mix until a smooth, creamy consistency is reached.
03 -
Once jalapeños are cool enough to handle, roughly chop them and fold into the cream cheese mixture, ensuring even distribution.
04 -
Butter one side of each bread slice. On the unbuttered side of two slices, evenly spread half of the cream cheese-jalapeño mixture. Top each with three strips of cooked bacon and 56 grams (0.5 cup) shredded cheddar cheese. Place the remaining bread slices on top, buttered side facing outwards.
05 -
Heat a skillet over medium heat. Place assembled sandwiches in the skillet and cook for 3–5 minutes per side, or until bread is golden brown and cheese is thoroughly melted. Serve immediately.
# Notes & Tips:
01 -
For extra flavor, try substituting smoked cheddar or adding a pinch of smoked paprika to the cream cheese mixture.