Roasted Jalapeño Grilled Cheese (Print Version)
# Ingredients:
→ Jalapeño Cream Cheese Base
01 -
4 medium jalapeños, halved, seeded, and stems trimmed
02 -
1 tablespoon of olive oil
03 -
4 ounces of cream cheese, softened at room temp
04 -
½ teaspoon onion powder
05 -
½ teaspoon garlic salt
06 -
¼ teaspoon ground black pepper
→ Sandwich Fixings
07 -
6 slices of crispy bacon, split evenly
08 -
1 cup shredded cheddar cheese, mild, split in half
09 -
4 thick-cut bread slices like Texas toast or similar
10 -
4 tablespoons softened unsalted butter
# Instructions:
01 -
Preheat your oven to 425°F. Line a baking sheet with parchment. Brush olive oil all over the pepper halves, then lay them cut-side down. Roast them for around 15 minutes, or until their skin blisters and darkens slightly.
02 -
While waiting for the peppers to cool, stir together the softened cream cheese, black pepper, garlic salt, and onion powder, blending until smooth and creamy.
03 -
Chop the roasted peppers into smaller pieces once they’ve cooled enough to handle. Mix those bits into the cream cheese until everything is evenly combined.
04 -
Spread butter on one side of each slice of bread. On the unbuttered side of two slices, spoon on half the jalapeño cream mixture. Layer with 3 strips of bacon and ½ cup shredded cheddar.
05 -
Take the remaining bread slices and place them on top, leaving the butter-coated side facing outward.
06 -
Heat a skillet on medium. Place the sandwiches on it, grilling them for 3 to 5 minutes per side until the cheese is fully gooey and the bread is crisp and golden.
07 -
Transfer them to a plate, slice in half if you'd like, and serve hot so everything stays melty and fresh.
# Notes:
01 -
If you want less spice, carefully remove both the seeds and membranes from the jalapeños.
02 -
Pair these up with tomato soup to make it a cozy meal.
03 -
The jalapeño mixture can be made in advance and refrigerated for up to three days.