Jalapeno Popper Grilled Cheese Sandwich

1 jalapeno pepper, cut in half lengthwise and seeded

1 tablespoon salted butter, room temperature

2 slices sourdough bread (gluten-free for gluten-free)

¼ cup cheddar cheese, shredded (or 1 slice), room temperature

¼ cup monterey jack cheese, shredded (or 1 slice), room temperature

2 tablespoons cream cheese, room temperature

2 slices bacon, cooked and crumbled (optional)

1 tablespoon tortilla chips, crumbled (optional)

Place the peppers on a baking sheet with the cut side facing down, place on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal, and let them cool until you can handle them, about 20 minutes, before pinch off the blackened skins.
Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, bacon, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m