Jalapeño Popper Grilled Cheese (Printable)

A spicy, creamy twist on classic grilled cheese featuring cream cheese, sharp cheddar, and fresh jalapeños.

# What You'll Need:

→ Dairy

01 - 4 oz cream cheese, softened
02 - 1 cup sharp cheddar cheese, shredded
03 - 2 tbsp unsalted butter, softened

→ Vegetables

04 - 2 fresh jalapeños, seeded and finely chopped

→ Bread

05 - 4 slices sturdy white or sourdough bread

→ Optional Additions

06 - 2 tbsp cooked bacon bits

# Directions:

01 - In a medium bowl, combine cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits for extra flavor if using.
03 - Spread half the cheese mixture evenly over two slices of bread. Top each with remaining bread slices to form sandwiches.
04 - Spread butter on the outside of each sandwich, covering both sides evenly.
05 - Heat a nonstick skillet or griddle over medium heat until hot.
06 - Place sandwiches on the hot skillet and grill for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
07 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and wakes it up with just enough kick to keep things interesting.
  • The cream cheese melts into the cheddar in a way that feels almost indulgent, like youre getting away with something.
  • You can make it as spicy or as mild as you want, and it still tastes like a hug with a pulse.
02 -
  • If your cream cheese isnt fully softened, the filling will be lumpy and hard to spread, so leave it out on the counter for at least 30 minutes.
  • Cooking over medium heat instead of high keeps the bread from burning before the cheese melts, which I learned the hard way twice.
  • Seeding the jalapeños really does matter unless you want your mouth on fire, so scrape out those ribs and seeds with a spoon.
03 -
  • Press down gently with your spatula while grilling to help the cheese meld and the bread crisp, but dont smash it flat or youll squeeze out all the filling.
  • If youre making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Use a cast iron skillet if you have one for the most even, beautiful golden crust that a nonstick pan sometimes cant quite deliver.
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