Jalapeño Popper Grilled Cheese (Printable)

A spicy twist on classic grilled cheese with cream cheese, sharp cheddar, and fresh jalapeños between golden, buttery bread.

# 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

# How To Make It:

01 - In a medium bowl, combine the softened cream cheese, shredded cheddar, and chopped jalapeños. Mix until well blended.
02 - Stir in bacon bits for extra flavor if desired.
03 - Spread half the cheese mixture evenly over two slices of bread. Top each with the remaining bread slices to form sandwiches.
04 - Spread softened butter on the outside of each sandwich, covering both sides evenly.
05 - Heat a nonstick skillet or griddle over medium heat until it is hot.
06 - Place sandwiches on the hot skillet and grill for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the 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 delivers all the flavor of jalapeño poppers without the deep fryer or the mess.
  • The cream cheese keeps everything creamy and mild enough that the heat sneaks up on you instead of punching you in the face.
  • It comes together in under 20 minutes, which means you can make it on a Tuesday night without planning ahead.
  • The buttery, golden crust against that spicy, melted center is the kind of texture contrast that makes you slow down and actually taste your food.
02 -
  • If the bread is browning too fast but the cheese isn't melting, your heat is too high, lower it and give the sandwich more time.
  • Softening the cream cheese before mixing is not optional, cold cream cheese will stay clumpy and won't blend with the cheddar.
  • Pressing the sandwich gently with the spatula while it cooks helps the filling melt evenly and keeps the bread in contact with the pan for better browning.
03 -
  • Shred your own cheddar instead of using pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the filling grainy.
  • Let the sandwiches rest for a minute or two after grilling so the filling sets slightly and doesn't ooze out when you slice them.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everything stays hot.
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