Jalapeño Popper Grilled Cheese (Printable)

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

# What You'll Need:

→ Dairy

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

# How-To Steps:

01 - In a medium bowl, combine softened 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 bread slices. Top each with remaining bread slices to form sandwiches.
04 - Spread softened butter on the outside of each sandwich, coating both sides evenly.
05 - Heat a nonstick skillet or griddle over medium heat until ready for cooking.
06 - Place sandwiches on heated skillet and grill for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted throughout.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve warm.

# Expert Tips:

01 -
  • It marries the comfort of melted cheese with just enough heat to keep things interesting without making you reach for milk.
  • You can throw it together in under twenty minutes with ingredients you probably already have, or can grab in one quick store trip.
  • The cream cheese makes everything ridiculously creamy and holds the jalapeños in place so each bite is balanced.
02 -
  • If your cream cheese is cold, it will not mix smoothly and you will end up with lumps, so always let it soften at room temperature first.
  • Medium heat is non-negotiable, I burned my first attempt by cranking the heat and ended up with charred bread and cold cheese in the middle.
  • Press gently while grilling, but do not smash the sandwich flat or the filling will squirt out the sides and make a mess of your pan.
03 -
  • Shred your own cheddar instead of buying pre-shredded, it melts smoother because it does not have the anti-caking agents.
  • If you do not have a nonstick skillet, use a well-seasoned cast iron and add a tiny bit more butter to prevent sticking.
  • Let the sandwich rest after grilling, cutting into it immediately will cause all the melted cheese to run out and you will lose half the filling.
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