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–+ servings
Two Jalapeño popper grilled cheese sandwiches stacked on parchment paper-lined wooden kitchen board, stuffed jalapeno poppers, crispy bacon strips, on a white marble countertop.
5 from 46 votes
Created by: Stefanie

Jalapeño Popper Grilled Cheese


Course Appetizer, Main Course
Cuisine American
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
10
Jalapeño Popper Grilled Cheese instantly turns ordinary grilled cheese into a gourmet meal -grilled sourdough stuffed with bacon, melty cheese, and gooey jalapeño poppers.
10

Ingredients

Jalapeno Poppers Ingredients

  • 8 oz. package cream cheese softened
  • ½ teaspoon coarse black pepper
  • 1-2 sliced green onions green parts (about 3 tablespoons)
  • 1 teaspoon minced garlic or garlic paste
  • ½ cup medium cheddar cheese grated
  • ½ cup monterey jack cheese grated
  • 10-12 jalapeno peppers medium

Sandwich Ingredients

  • 20 slices bread we used cracked wheat sourdough
  • 8-10 tablespoons salted butter softened to room temperature
  • 10 oz. Monterey Jack cheese sliced
  • 10 oz. Medium cheddar cheese sliced
  • 20 slices cooked bacon 2 per sandwich

Instructions

  • Preheat the oven to 400°F.
  • Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese.
  • Slice each jalapeno in half lengthwise and remove seeds and ribbing (if you want more heat from the poppers, leave some of the ribbing and/or seeds.)
  • Place jalapenos on a baking sheet, open side up.
  • Use a small spoon or a piping bag to fill each pepper half with the cheese filling mixture.
  • Bake for about 20 minutes until the cheese is melted and browned on top.
  • Meanwhile, butter one side of each slice of bread. Place face down on a plate or sheet of parchment paper.
  • For each sandwich, cover one slice of bread (the non-buttered side) with jack cheese and the other slice of bread with cheddar cheese.
  • Top the cheese on one slice of bread with two slices of cooked bacon and the other slice of bread with two cooked jalapeno poppers.
  • Flip the two sides of the sandwich together and cook over medium heat in a skillet. Cook until the cheese is melted and the bread is golden brown and then carefully flip the sandwich over to cook the other side. Turn the heat down if you notice that the bread is browning too quickly before the cheese has a chance to melt.
  • Repeat for the remaining sandwiches. Serve hot with a side of extra jalapeno poppers.

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Notes

  • The Jalapeno popper filling is enough to make about 20 medium to large jalapeno poppers (which equates to about 10 sandwiches worth). You’re free to halve the filling ingredients for fewer poppers although there’s nothing quite like enjoying a few stuffed poppers while you assemble the sandwiches, in which case, make sure to utilize the full quantities of ingredients listed!
  • I know that some prefer to cut the jalapeño poppers into pieces but I’ve found that leaving them as prepared in the oven makes it easier to keep the sandwich intact while you cook it and eat it. 
  • These sandwiches are not spicy since I use fresh, green jalapeños. If you’re wanting to kick up the heat then I suggest that you use more mature jalapeños that are starting to turn red or leave in some seeds and ribbing when preparing the peppers.
  • Wear gloves when preparing the peppers to keep the oils off of your hands.

Nutrition

Calories: 659kcal | Carbohydrates: 30g | Protein: 29g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1104mg | Potassium: 286mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 17mg | Calcium: 594mg | Iron: 3mg

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