It snowed for the first time this winter over the weekend. And actually, the puny 6 inches that fell to the ground didn’t amount to much, considering the 15 inches we got socked with in October.
Needless to say snow makes me crave grilled cheese. This probably goes back to my childhood where grilled cheese and tomato soup were standard fare on snowy days but on Saturday, I didn’t feel much like tomato soup. I was feeling spicy! Like, spicy grilled cheese!
Jalapeño popper grilled cheese, my friends! It was a creative sandwich I had seen on Foodgawker months ago and I filed it deep in the recesses of my brain to make another time. This was before my Pinterest boards were built, of course.
I already had a opened can of pickled jalapeños in the fridge which needed to be used up and this sandwich was the optimal way to do so. And let me tell you, I freaking loved this sandwich.
I’m not a crazy hot and spicy lover but the pickled peppers mute the heat and I was sure to remove all of the seeds and ribs from the pepper before adding it to the sandwich.
For the cheese, surprisingly, I only had good ol’ deli-sliced yellow American cheese in the fridge, so that’s what I used. That’s usually my cheese of choice for grilled cheese anyway so I wasn’t making a sacrifice here.
To round out the idea of actually eating a jalapeño popper inside a grilled cheese sandwich, I also slathered on some cream cheese. The cream cheese melts so nicely and if you’re a fan of jalapeño poppers stuffed with cream cheese, then THIS is the way to go for this sandwich!
With a mellow level of spice and lots of cheesiness, this sandwich was just like a really good jalapeño popper should be – leaving you craving more and more!
If you’re a jalapeño popper fan, you might also enjoy these other recipes:
- 4 slices sandwich bread
- Butter, softened
- 2 tbsp cream cheese, softened
- 4 to 6 pickled whole jalapeños, sliced in half lengthwise, seeds and ribs removed, and patted dry
- Sliced American cheese (or whatever cheese you choose), 2-3 slices per sandwich depending on the thickness of the cheese
- Heat a large non-stick frying pan over medium-low heat.
- Lightly butter one side of all the bread slices
- Divide the cream cheese between two of the slices, spreading it out evenly on the un-buttered side of the bread. Lay the jalapeños halves over the cream cheese. Lay the American cheese over the jalapeños and add the second piece of bread, butter side up.
- Place the sandwiches in the pan and cover the pan with a lid or piece of aluminum foil; this will help to retain the heat in the pan and melt the cheese. Heat each side of the sandwich until desired darkness and until the cheese inside is melted. Slice and serve warm.
adapted from BS in the Kitchen
As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.