Jalapeño Popper Grilled Cheese
This grilled cheese sandwich is loaded with bacon wrapped jalapeño poppers and FOUR different cheeses!
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Servings (click & slide): 4 sandwiches
Calories per serving: 925kcal
Cost per serving: £2.50 / $3
Equipment
- Medium Sized Mixing Bowl & Spatula
- Large Baking Tray
- Large Frying Pan & Turner/Spatula
- Sharp Knife & Chopping Board
- Tooth Picks/Cocktail Sticks
- Gloves (optional)
Ingredients
Jalapeño Poppers
- 8 Fresh Jalapeños, length of jalapeño preferably similar size to width of bread
- 8 slices of Thin Cut Streaky Bacon (if you want to wrap the whole jalapeño you can use 16 slices)
- 7oz / 200g Cream Cheese,
- 1 cup / 100g Mexican Cheese Blend (can sub Cheddar)
- 1 Spring/Green Onion, finely diced
- 1/2 tsp Smoked Paprika
- Salt & Black Pepper, to taste
Grilled Cheese
- 8 medium slices of Sourdough Bread
- 4 square slices of Cheddar
- 4 square slices of Monterey Jack/Pepper Jack Cheese
- Butter, as needed
Instructions
- In a medium sized mixing bowl combine cream cheese, cheddar or Mexican cheese, green onion, smoked paprika and seasoning to taste. Place to one side.
- Slice jalapeños in half length ways and remove the seeds with a teaspoon. Slices off stalk. Scoop in cream cheese mixture, then wrap in bacon (secure with toothpick or tuck the end if you have enough). Bake in the oven for 20mins at 200C/390F or until the bacon is crispy with the filling nice and bubbly.
- In a pan with the heat OFF add two slices of bread (4 if you have room). Butter the top then flip the bread over so it's butter-side-down. Add a slice of cheddar, top with 4 jalapeño poppers, followed by Monterey Jack, finished with another slice of bread. Butter the tops then turn on heat to medium.
- Fry both sides until golden brown and the filling just starting to leak out. Serve up and enjoy!
Quick Demo
Notes
a) Reducing Spice - Jalapeños will vary in spice level, but if you're at all weary I recommend soaking them in cold water after you've sliced and gutted them. From there just thoroughly dry with paper towels and continue with recipe.
b) Gloves - Sometimes a good idea to wear gloves as you prep the jalapeños to reduce the chance of spreading the spice to eyes etc.
c) Make Ahead - You can definitely prep/make the jalapeño poppers ahead of time. Either wrap the bacon and tightly cover them in the fridge overnight, or completely cook them and keep them sealed in the fridge for 2-3days. If you completely make them ahead of time just pop them back in the oven at 180C/356F until heated through again before you make the sandwich.
d) Calories - per sandwich based on using 4 tbsp salted butter and 8 slices of bacon:
Your Private Notes:
Nutrition:
Nutrition Facts
Jalapeño Popper Grilled Cheese
Amount Per Serving
Calories 925
Calories from Fat 603
% Daily Value*
Fat 66.99g103%
Saturated Fat 27.899g174%
Trans Fat 0.227g
Polyunsaturated Fat 2.238g
Monounsaturated Fat 12.739g
Cholesterol 130mg43%
Sodium 1302mg57%
Potassium 795mg23%
Carbohydrates 45.59g15%
Fiber 3g13%
Sugar 10.43g12%
Protein 37.39g75%
Vitamin A 2610IU52%
Vitamin C 219.4mg266%
Calcium 627mg63%
Iron 5.07mg28%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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