This is another amazing food fusion! There is something spectacular about a gooey and cheesy grilled cheese. The sandwich consists of crispy toasted bread filled with warm melty cheese, grilled to perfection. But why not switch it up a bit. One of my favorite appetizers has to be jalapeño poppers. They are spicy and cheesy, so it only makes sense to but it in between two pieces of toasted sourdough.
For this recipe, I wanted to capture the best of both worlds. For my filling, I decided to use the filling I would stuff inside my poppers. I used cream cheese, crispy bacon, diced jalapeño, shredded cheddar cheese, and cajun seasoning. I made sure my cream cheese was room temperature, because you want it to easily spread when putting it in between the bread.
You can leave your cream cheese out of the fridge for 30 minutes-1 hour to soften, or you can gently microwave for 20 seconds to help move it along.
I really wanted a cheddar jalapeño taste, so I added more to my bread. Normally, I would butter my bread, but in this case, I want the exterior to stick to the cheese. For this, I lightly buttered my skillet. I added very thinly sliced jalapeños to my skillet and sprinkled a little cheddar cheese on it.
I then took my sandwich and laid it over the melted cheese in the pan. This will let the cheese stick to the bread and start to toast. The most important part to all of this is making sure your pan is NONSTICK. Then I let it cook until the cheese and the bread release from the nonstick skillet. You will notice it is easy to slide your sandwich around. This took about 2 minutes on medium heat to accomplish.
I then removed my sandwich from the skillet and repeated the same steps with the other side. I placed my jalapeños and cheddar in the skillet and flipped the sandwich. Toast until the outside is golden brown and the cheese is melty in the middle!
Jalapeño Popper Grilled Cheese
- 1 Nonstick Pan
- 8 Oz Cream Cheese
- 1 Cup Shredded Cheddar Cheese
- Sourdough Bread
- 2 Slices Bacon Chopped
- 2 Jalapeños Diced
- 1 Jalapeño Thinly Sliced
- 1 Tsp Cajun Seasoning
- Sliced Cheddar Cheese
- First, soften your cream cheese.
- Add chopped bacon, diced jalapeños 1/2 cup shredded cheddar cheese, and cajun seasoning to a brown with your cream cheese. Then mix.
- Spread some of the cream cheese mixture on one side of the sandwich. You can make about 4 sandwiches with this mixture.
- On the other side of bread, add 2 slices of cheddar cheese. Then make into a sandwich.
- In a warm skillet on medium heat, gently butter and add thinly sliced jalapeños in a small arrangement in the pan. Sprinkle a little left over cheddar cheese in the pan on top. We want it to fit on top of the bread and toast. Toast each side about 2 minutes in a nonstick pan on medium heat for about 2 minutes + a side.
- It will be ready to flip when the side that is on the pan easily slides around. Toast to your liking and enjoy!
Was sent this on IG this morning and immediately secured the items to make it. We absolutely loved it! I did cheat and use bacon bits though, but it was still AMAZING.
Staley Lane says
I am so glad you enjoyed this!! Bacon bits are always an easy substitute that taste just as good!
Oh my gosh SO good! Didn’t have Cajun seasoning so I subbed with honey siracha seasoning and dang.. my husband and I devoured ha!
Staley Lane says
YES! So glad you enjoyed this!!!
Kathryn Weaver says
I was so excited to try this recipe, it looked delicious! However, I added the 2 tablespoons of cajun seasoning and it made it sooo salty, especially with the bacon, and cheeses added. The flavor was very good except for the saltiness. I plan to make it again, but will omit at least half of the cajun seasoning.
Staley Lane says
Thank you for catching that! I have since updated the recipe to 1 Tsp of Cajun seasoning!
Adriane Hailstock says
His presentation caught my attention.