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Jalapeño Popper Grilled Cheese

jalapeño popper grilled cheese that combines a rich cream cheese filling with melty sharp cheddar and pepper jack. Grilled in a skillet until the outside is golden-crisp, with thin jalapeño slices peeking inside for a spicy jalapeño sandwich bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Bread and filling
  • 4 thick white bread or sourdough
  • 4 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup pepper jack cheese shredded
  • 3 jalapeños thinly sliced; seeds removed for less heat
  • 4 bacon strips cooked and crumbled
  • 2 tbsp butter softened

Equipment

  • 1 cast iron skillet

Method
 

Make the jalapeño popper filling
  1. Mix the softened cream cheese with shredded cheddar, pepper jack, crumbled bacon, and jalapeño slices until fully combined.
  2. Spread the filling over the unbuttered side of 2 bread slices, dividing it evenly and spreading thickly.
Assemble the sandwiches
  1. Spread butter evenly on one side of each bread slice.
  2. Top each filled bread slice with a second slice buttered-side out to form two sandwiches.
Grill and melt
  1. Cook the sandwiches in a skillet over medium-low heat for 4–5 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted.
Serve
  1. Slice each sandwich in half and serve immediately.

Notes

Pro tip: Use medium-low heat and press gently so the filling melts without burning the bread. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is not recommended because the bread can lose texture. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar/pepper jack while keeping the same grilling method.