Description
This Jalapeno Popper Grilled Cheese is a spicy twist on the classic grilled cheese sandwich, featuring roasted jalapeños combined with creamy cream cheese, crispy bacon, and a blend of melted cheddar and Monterey Jack cheeses, all sandwiched between buttery grilled bread. The jalapeños are gently roasted in an air fryer before being mixed with seasonings and cream cheese, creating a flavorful and creamy filling that perfectly complements the crispy bacon and melty cheese. A delicious and easy-to-make comfort food with a kick, ideal for a quick lunch or snack.
Ingredients
Scale
Jalapeños
- 5 medium jalapeños, stems removed, sliced in half, and seeded
- 1 tablespoon olive oil
Cream Cheese Mixture
- 4 ounces cream cheese, softened to room temperature
- 1 garlic clove, grated or finely minced
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
Cheeses
- ½ cup mild cheddar cheese, freshly shredded
- ½ cup Monterey Jack cheese, freshly shredded
Bacon and Bread
- 6-8 strips bacon, cooked until crispy
- 4 slices bread (sourdough or thick white bread)
- 4 tablespoons unsalted butter, softened to room temperature
Instructions
- Roast the Jalapeños: Preheat your air fryer to 350°F. Slice jalapeños in half lengthwise, remove stems and seeds, then brush them with olive oil. Place them in the air fryer basket and air fry for 8-12 minutes until slightly softened and roasted.
- Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese with grated garlic, black pepper, and onion powder. Mix together until smooth and well incorporated.
- Mix Roasted Jalapeños: Allow the jalapeños to cool slightly, then chop them finely and fold into the cream cheese mixture, distributing the roasted jalapeños evenly.
- Assemble Ingredients: Organize all ingredients for assembly: jalapeño cream cheese mixture, shredded cheddar and Monterey Jack cheeses, crispy bacon strips, softened butter, and slices of bread.
- Build Sandwiches: Butter one side of each bread slice. On the unbuttered side of two slices, spread half of the jalapeño cream cheese mixture. Layer bacon strips evenly on top, then add shredded cheddar and Monterey Jack cheeses. Top with the remaining bread slices, buttered side facing out.
- Cook the Sandwiches: Heat a skillet over medium heat. Place one sandwich butter-side down in the skillet and cook for 3-4 minutes until the bread is golden brown and crispy. Carefully flip the sandwich and cook the other side for another 3-4 minutes until golden and cheese is melted.
- Serve: Remove sandwiches from the skillet and let them rest for a minute. Cut diagonally and serve hot, optionally accompanied by ranch dressing for dipping.
Notes
- For a milder version, reduce the number of jalapeños or keep more seeds inside for less heat.
- Use thick-cut bread such as sourdough for a sturdier sandwich and better texture.
- Crisp bacon in advance to ensure it stays crunchy in the sandwich.
- Let the sandwiches rest briefly after cooking to prevent burning your mouth and to allow the cheese to set slightly for easier cutting.
- Air fryer roasting of jalapeños adds a smoky flavor but you can also roast them in an oven or under a broiler if an air fryer is unavailable.
