I made a Jalapeno Popper Grilled Cheese that somehow squeezes molten cheddar, cream-cheese-stuffed jalapenos, and crispy bacon into a single dangerously addictive sandwich.
And I can’t stop thinking about this Jalapeno Popper Grilled Cheese. I love the mess of melted cheese leaking out when I bite in.
I’m obsessed with punchy heat from roasted jalapeño poppers hitting creamy filling and smoky bacon. Sourdough makes the crunch sing.
This isn’t delicate. It’s loud, greasy, and utterly satisfying.
I adore how the flavors crash together and refuse to behave. A Jalapeño Grilled Cheese that actually bites back.
I crave that charred bread, the ooze, the salty bacon bits. I will make it again tomorrow, no shame.
I won’t apologize for licking my fingers clean either.
Ingredients
- Sourdough bread: crunchy cradle that soaks up melty filling, keeps things hearty.
- Butter: golden crisp edges and that cozy, buttery toast flavor.
- Cream cheese: creamy base that cools jalapeño heat, super spreadable.
- Sharp cheddar: punchy tang and melty goodness, adds cheesy bite.
- Monterey Jack: mellow meltiness that makes every bite gooey.
- Jalapeños: bright heat and pop of fresh peppery flavor, wakes you up.
- Bacon: salty crunch and smoky protein, honestly addictive in this sandwich.
- Green onions: fresh oniony zip, cuts through richness real nice.
- Garlic powder: subtle garlicky background, makes it taste homey.
- Onion powder: round savory notes, keeps flavors balanced and warm.
- Kosher salt: brings everything together, don’t skip a little.
- Black pepper: mild bite that adds depth and a tiny kick.
- Panko breadcrumbs: extra crunch if you want texture, fun little contrast.
Ingredient Quantities
- 8 slices sturdy bread (sourdough or country)
- 4 tablespoons unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar, divided
- 1 cup shredded Monterey Jack, divided
- 6 medium jalapeños, halved and seeded
- 8 slices bacon, cooked until crisp and chopped
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko breadcrumbs, lightly toasted (optional for extra crunch)
- Cooking spray or a little extra butter for the pan (optional)
How to Make this
1. Preheat oven to 425 F. Line a baking sheet with foil and set a rack on it. Toss the halved, seeded jalapeños cut-side up and fill each cavity with softened cream cheese mixed with 1/2 cup shredded cheddar, 1/2 cup shredded Monterey Jack, garlic powder, onion powder, salt, pepper, and chopped green onions. Sprinkle panko on top if using.
2. Bake the stuffed jalapeños for 12 to 15 minutes, until cheese is bubbly and edges are just browning. Let cool a few minutes, they hold heat like crazy so don’t burn your tongue.
3. Cook bacon until crisp, drain on paper towels, then chop into bite-size pieces. You can use leftover bacon, it’s fine and actually makes life easier.
4. Butter one side of each bread slice with the softened unsalted butter. That’s the outside that will touch the pan. Use softened butter so it spreads without tearing the bread.
5. On the unbuttered side of four slices, layer 1/2 cup shredded cheddar and 1/2 cup shredded Monterey Jack, then place 3 baked cream cheese jalapeño halves per sandwich, and sprinkle chopped bacon on top. Add a little extra green onion if you like. Top with the remaining bread slices, butter-side out.
6. Preheat a heavy skillet or griddle over medium-low to medium heat. A lower temp helps the cheese melt before the bread burns. Spray lightly with cooking spray or add a tiny pad of butter to the pan.
7. Place sandwiches in the skillet and press gently with a spatula or a second pan. Cook 3 to 5 minutes per side until bread is golden brown and cheese is fully melted. Flip carefully so the filling stays put. If the bread browns too fast, turn the heat down and cover the pan for a minute.
8. Transfer sandwiches to a cutting board and let rest 1 minute so the molten cheese settles. Cut each sandwich in half or quarters. If you want extra crunch, brush the outsides with a touch more melted butter and sprinkle a little toasted panko before the final press.
9. Serve hot with extra chopped green onions or a side of ranch or crema for dipping. Eat immediately because this is best when it’s gooey and still warm.
Equipment Needed
1. Oven (set to 425 F)
2. Baking sheet lined with foil plus a wire rack to sit on it
3. Medium mixing bowl and a spoon or rubber spatula for the cream cheese filling
4. Measuring cups and measuring spoons for cheeses and spices
5. Heavy skillet or flat griddle for toasting the sandwiches
6. Spatula (sturdy one for pressing and flipping)
7. Butter knife for spreading softened butter and the cream cheese mix
8. Cutting board and a sharp chef knife for halving jalapeños and slicing sandwiches
9. Plate and paper towels for draining cooked bacon and resting finished sandwiches
FAQ
Jalapeno Popper Grilled Recipe Substitutions and Variations
- Bread: swap sourdough for ciabatta, focaccia, or sturdy whole wheat if you want more chew or nuttier flavor. They hold up to fillings better than soft sandwich bread.
- Cream cheese: use ricotta mixed with a little sour cream, or mascarpone for a richer, silkier filling; plain Greek yogurt strained into a thick paste works in a pinch.
- Jalapeños: use poblanos for milder, smokier heat, serranos if you want it hotter, or roasted bell peppers to skip the heat entirely.
- Bacon: swap with thin prosciutto, cooked chorizo, or smoked turkey bacon for different smoky notes and textures; for a vegetarian option, use crispy tempeh or smoked tofu crumbles.
Pro Tips
– Make the cream cheese mix a little looser so it melts better: soften it longer and fold in a splash of milk or a tablespoon of sour cream. If it’s too stiff the center will stay cold while the outside is molten, and nobody likes cold cheese in a hot sandwich.
– Don’t skimp on low heat when grilling the sandwiches. Cook slow and steady so the cheese melts before the bread browns. If the bread starts getting too dark, drop the temp and cover the pan for 30 to 60 seconds to trap heat and finish melting.
– Hollow the jalapeños more than you think you need to, and taste one before stuffing. Removing all the seeds and membranes cuts most of the heat, but there can still be a spicy one. Use gloves if you have sensitive skin, or rinse your hands well and avoid touching your face.
– For extra flavor and crunch, save some bacon bits and cheese to add after you flip once. That way some gets right on top of the hot cheese and crisps up instead of all of it melting into the sandwich.
Jalapeno Popper Grilled Recipe
I made a Jalapeno Popper Grilled Cheese that somehow squeezes molten cheddar, cream-cheese-stuffed jalapenos, and crispy bacon into a single dangerously addictive sandwich.
8
servings
527
kcal
Equipment: 1. Oven (set to 425 F)
2. Baking sheet lined with foil plus a wire rack to sit on it
3. Medium mixing bowl and a spoon or rubber spatula for the cream cheese filling
4. Measuring cups and measuring spoons for cheeses and spices
5. Heavy skillet or flat griddle for toasting the sandwiches
6. Spatula (sturdy one for pressing and flipping)
7. Butter knife for spreading softened butter and the cream cheese mix
8. Cutting board and a sharp chef knife for halving jalapeños and slicing sandwiches
9. Plate and paper towels for draining cooked bacon and resting finished sandwiches
Ingredients
-
8 slices sturdy bread (sourdough or country)
-
4 tablespoons unsalted butter, softened
-
8 oz cream cheese, softened
-
1 cup shredded sharp cheddar, divided
-
1 cup shredded Monterey Jack, divided
-
6 medium jalapeños, halved and seeded
-
8 slices bacon, cooked until crisp and chopped
-
2 tablespoons chopped green onions
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon kosher salt, or to taste
-
1/4 teaspoon freshly ground black pepper
-
1/4 cup panko breadcrumbs, lightly toasted (optional for extra crunch)
-
Cooking spray or a little extra butter for the pan (optional)
Directions
- Preheat oven to 425 F. Line a baking sheet with foil and set a rack on it. Toss the halved, seeded jalapeños cut-side up and fill each cavity with softened cream cheese mixed with 1/2 cup shredded cheddar, 1/2 cup shredded Monterey Jack, garlic powder, onion powder, salt, pepper, and chopped green onions. Sprinkle panko on top if using.
- Bake the stuffed jalapeños for 12 to 15 minutes, until cheese is bubbly and edges are just browning. Let cool a few minutes, they hold heat like crazy so don’t burn your tongue.
- Cook bacon until crisp, drain on paper towels, then chop into bite-size pieces. You can use leftover bacon, it’s fine and actually makes life easier.
- Butter one side of each bread slice with the softened unsalted butter. That’s the outside that will touch the pan. Use softened butter so it spreads without tearing the bread.
- On the unbuttered side of four slices, layer 1/2 cup shredded cheddar and 1/2 cup shredded Monterey Jack, then place 3 baked cream cheese jalapeño halves per sandwich, and sprinkle chopped bacon on top. Add a little extra green onion if you like. Top with the remaining bread slices, butter-side out.
- Preheat a heavy skillet or griddle over medium-low to medium heat. A lower temp helps the cheese melt before the bread burns. Spray lightly with cooking spray or add a tiny pad of butter to the pan.
- Place sandwiches in the skillet and press gently with a spatula or a second pan. Cook 3 to 5 minutes per side until bread is golden brown and cheese is fully melted. Flip carefully so the filling stays put. If the bread browns too fast, turn the heat down and cover the pan for a minute.
- Transfer sandwiches to a cutting board and let rest 1 minute so the molten cheese settles. Cut each sandwich in half or quarters. If you want extra crunch, brush the outsides with a touch more melted butter and sprinkle a little toasted panko before the final press.
- Serve hot with extra chopped green onions or a side of ranch or crema for dipping. Eat immediately because this is best when it’s gooey and still warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 175g
- Total number of serves: 8
- Calories: 527kcal
- Fat: 37.1g
- Saturated Fat: 19.1g
- Trans Fat: 0.5g
- Polyunsaturated: 3.1g
- Monounsaturated: 15g
- Cholesterol: 98mg
- Sodium: 537mg
- Potassium: 188mg
- Carbohydrates: 30.6g
- Fiber: 1g
- Sugar: 1g
- Protein: 18.8g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 125mg
- Iron: 0.8mg
