I never used to like jalapenos. I don't usually like things too spicy. I'll put a bit of jalapenos in salsas and some meals but that's usually about it. I never had even tried jalapeno bites. I always thought they'd be way too spicy.
Well, then I tried jalapeno bites and completely fell in love with them. Roast the jalapenos and they get almost sweet and so delicious. Still a bit spicy but not too spicy.
I've seen jalapeno popper dip that looks completely scrumptious. But the thought of a sandwich sounded amazing. You can pretty much use any cheese. I love provolone so I wanted to include that on the sandwich. This turned out to be a fantastic sandwich. Ooey gooey and with just a little bit of spice.
Jalapeno Popper Grilled Cheese Sandwich Recipe
- 4 jalapeno peppers, cut in half lengthwise and seeded
- 4 slices bread, I used whole wheat
- 2 tbsp. butter, room temperature
- 4 tbsp. cream cheese, room temperature
- 2 slices of provolone or swiss cheese
- 1/2 cup jack and cheddar cheese, shredded
- 1 tbsp. tortilla chips, crumbled
- Place the peppers on a baking sheet with the cut side facing down.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-13 minutes.
- Place the peppers in a zip-lock bag and seal and let them cool until you can handle them, about 15 minutes.
- Remove the skins from the peppers. The skins should easily "pinch" off.
- Butter the outside of each slice of bread and spread the cream cheese on the inside. Place slice of provolone or swiss on top of cream cheese, top with the jalapenos, crumbled tortilla chips, the colby jack cheese and finally the other slice of bread.
- Heat a pan over medium heat.
- Put the sandwich in the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side. Makes 2 sandwiches.