Although I love Jalapeño poppers — I'm going to refer to them as poppers in this post — it takes such a ridiculous amount of time to make them, that I rarely get the chance to eat them at home. One night, when I'd been going by myself and spending dynamic cooking time in my kitchen—sometimes it's a chore to cook for one—I happened to find a jar of pickled jalapeños and boom took some inspiration.
In the midst of comfort food, I somehow transformed my classic grilled cheese into this beauty. My friends and family instantly took to it.
That's a self indulgent Friday worthy meal I like to have with a cold drink, a blanket and couple of chick flicks, but this jalapeño popper grilled cheese sandwich is the one. And it's also a fun kid friendly lunch (just adjust the spice levels as you like) and an easy party appetizer.
It's cheesy, gooey, and fragrant. It's crispy and buttery on the outside and exactly like a deep fried popper, only hassle free.
GIY (Grate it Yourself) vs Pre Shredded
The thing, however, is that chefs love to talk about how they never use pre shredded cheese for recipes where you want your cheese to melt nice. Unfortunately, however, there's actually a good reason for that. Anti caking agents mean a pre shredded cheese unless you find one that doesn't have them. The superior way to go is grating your own cheese.
A Clever Shortcut
I will not be the one telling you not to use pre-shredded cheese, it'll taste delicious, regardless — do what you want. I do, however, have a counter for alternative.
If you couldn't be bothered to grater cheese for your casserole or lasagne this technique will appeal to you if you find it easier to toss the food processor bowl in the dishwasher than deal with a grater. Place all of the filling ingredients into your food processor and pulse until all of it breaks down into a smooth, easy to spread paste. That's really helpful if you're itching to scale up this recipe.
Use the Oven to Scale It Up
Small grilled cheese sandwiches are my thing to make when I have friends over. It feels like fancy finger food, but it's comforting enough to satisfy the masses. Served with shots of warm tomato soup for that nostalgic kick a la Anton Ego in Disney's epic, Ratatouille film, if you want to kick things up a notch.
If I can, I'll bake these big batches in the oven — I can put 6 of them at a time on a sheet pan to come out, about 24 bite sized sandwiches. Preheat the oven to 425 (F) and put up rack in upper third of the oven. Take a knob of butter and place it on rimmed baking sheet and into preheat oven until melted, about 5 minutes. Coat the pan and sprinkle the Parmesan (if using) over the tray and tilt it. Put the hot sheet pan with bread slices. Fill the cheese filling evenly and bake for 5 minutes until gooey.
Remove from the oven carefully and add the remaining layer of buttered bread (buttered side up), pressing it down with a spatula, sprinkle with the second time with Parmesan then return to the oven until golden brown. After cutting each sandwich in half once for a half sandwich gap, then each half of the sandwich into four mini triangles (the superior grilled cheese shape), serve.
Savvy Swaps
For making grilled cheese, one can instead use mayo that lends a slight tang and a perfectly crisp exterior without burning as fast as butter. I, however, am a purist. As far as I'm concerned, butter does make things better. Fresh rinejalapeños can be used instead of pickled and the same or more or less, the flavour will be a little sweeter, but we can be more spicy depending on your jalapeños.
But if you want a little bit of sweetness, then use candied bacon. Good things do cost extra — it is what it is.
Grilled Cheesy Goodness
- Sheet Pan Grilled Cheese Sandwich.
- Mozzarella, Red Peppers with Arugula on Grilled Cheese Sandwich
- Grilled Cheese Sandwiches
- Grilled Cheese Sandwich Instructions
- Grilled Cheese BLT
- Grilled Cheese Sandwich with Jalapeño Popper filling.
If using garlic and herb cream cheese, replace the garlic and herbs with regular cream cheese mixed with the remaining crushed garlic clove, a pinch of freshly ground pepper, and a few teaspoons of your favorite chopped herbs, I highly recommend cilantro and chives.
Ingredients
- 6 strips bacon
- Softened garlic and herb cream cheese (6 tablespoons)
- Freshly grated: 2 ounces Cheddar cheese
- 2 ounces of freshly grated Monterey Jack
- about 2 to 4 tablespoons finely chopped, pickled jalapeños, to taste
- 1/2 teaspoon cumin, optional
- 4 slices sourdough bread
- 1 to 2 tablespoons butter
- Finely grated Parmesan, 2 tablespoons optional
Method
Step 1: Cook the bacon
Lay a layer of bacon in a non stick skillet and over medium heat. Turn the bacon, and cook until crispy. Set aside in the pan and drain on a plate lined with paper towel.
Step 2: Make the filling
Mix together the cream cheese, Cheddar, Monterrey Jack, chopped jalapeños and cumin (if using), all in a small bowl. After we let the bacon cool a bit chop it up with the cheese mixture.
Step 3: Assemble the sandwiches
Put the butter on one side of each slice of bread, butter side down, on a plate. In 2 sandwiches arrange 2 slices of bread that you've slathered the filling on and top with remaining slices buttered out sides up.
Step 4: Toast the sandwiches
Pour out the bacon fat from the skillet, then give the inside of the skillet a good wipe out with a dry paper towel. Place skillet on medium heat.
If using, sprinkle the tops of the sandwiches with Parmesan cheese. Once the skillet is hot, add Parmesan side down to the sandwiches. Finished in the oven by sprinkling it with more Parmesan.
Golden brown in 10 to 12 minutes, uncovered. Cook these people on each side until golden for a total of 4-5 minutes.
Step 5: Serve
Pull off the heat and let cool a few minutes. Serve right away, slice with a serrated knife.
The filling in this recipe makes ahead friendly but best served from pan as a grilled cheese sandwich. Put the mix in a covered bowl and refrigerate it for up to 3 days, then bring it back to room temperature before using.
