Description
A spicy and creamy twist on the classic grilled cheese, this Jalapeño Popper Grilled Cheese sandwich features roasted jalapeños blended into a zesty cream cheese spread, layered with crispy bacon and a blend of cheddar and Monterey Jack cheeses, all grilled to golden perfection. Perfect for a flavorful lunch or snack that combines creamy, spicy, and smoky elements.
Ingredients
Scale
Roasted Jalapeños
- 5 medium jalapeños, stems removed, sliced in half, and seeded
- 1 tablespoon olive oil
Cream Cheese Mixture
- 4 ounces cream cheese, softened to room temperature
- 1 garlic clove, grated or finely minced
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
Cheese & Bacon
- ½ cup mild cheddar cheese, freshly shredded
- ½ cup Monterey Jack cheese, freshly shredded
- 6-8 strips bacon, cooked until crispy
Bread and Butter
- 4 slices bread (sourdough or thick white bread)
- 4 tablespoons unsalted butter, softened to room temperature
Instructions
- Roast the jalapeños: Preheat your air fryer to 350°F. Slice jalapeños in half lengthwise, remove stems and seeds, then brush with olive oil. Place them in the air fryer and cook for 8-12 minutes until slightly softened and roasted.
- Prepare the cream cheese mixture: In a medium bowl, combine softened cream cheese, grated garlic, freshly ground black pepper, and onion powder. Mix thoroughly until the mixture is smooth and well blended.
- Combine jalapeños with cream cheese: Allow roasted jalapeños to cool, chop them finely, then fold them into the cream cheese mixture evenly.
- Organize sandwich ingredients: Arrange jalapeño cream cheese, shredded cheddar and Monterey Jack cheeses, cooked bacon strips, softened butter, and bread slices to prepare for assembly.
- Assemble the sandwiches: Butter one side of a bread slice. On the unbuttered side, spread half of the jalapeño-cream cheese mixture, then layer with bacon strips and a generous portion of shredded cheddar and Monterey Jack cheeses. Top with another buttered bread slice, butter-side facing out.
- Repeat for the second sandwich: Follow the same assembly steps to prepare the second sandwich.
- Cook the sandwiches: Heat a skillet over medium heat. Place one sandwich in the skillet, butter-side down, and cook for 3-4 minutes until the bread is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes until the cheese melts and the bread crisps nicely.
- Serve: Remove sandwiches from the skillet and let rest briefly. Cut diagonally and serve immediately, optionally with ranch dressing for dipping.
Notes
- You can adjust the heat level by leaving some jalapeño seeds in or by adding extra sliced jalapeños.
- For extra crispiness, use a cast iron skillet or griddle.
- Make sure the cream cheese is fully softened for easy mixing and spreading.
- Use thick-sliced bread like sourdough for best texture and flavor.
- You can swap bacon for a vegetarian alternative to suit dietary preferences.
- Serving with ranch or another creamy dip complements the spicy jalapeño flavor well.
