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Jalapeño Popper Grilled Cheese

close up shot of jalapeño popper grilled cheese cut in half
Freshly baked jalapeño poppers are stuffed inside a cheesy sandwich for these ultimate jalapeño grilled cheese sandwiches.
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Table of Contents
  1. JALAPEÑO POPPER GRILLED CHEESE INGREDIENTS
  2. HOW TO MAKE THIS JALAPEÑO POPPER GRILLED CHEESE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Take your ooey-gooey grilled cheese sandwiches to the next level with this jalapeño popper grilled cheese recipe. Spicy jalapeños are filled with cream cheese and shredded cheese to create everyone’s favorite jalapeño poppers before being added to a delicious grilled sandwich full of melty cheese and bacon.

We like to have fun with our grilled cheese sandwiches. Check out our spinach artichoke grilled cheese and steak grilled cheese for more divine grilled cheese recipes.

JALAPEÑO POPPER GRILLED CHEESE INGREDIENTS

You’ll need:

For the Jalapeño Poppers

  • 1 (8-ounce) package cream cheese, softened
  • ½ teaspoon coarse black pepper
  • 1 to 2 sliced green onions, green parts (about 3 tablespoons)
  • 1 teaspoon minced garlic or garlic paste
  • ½ cup grated medium cheddar cheese
  • ½ cup grated Monterey jack cheese
  • 10 to 12 medium jalapeño peppers

For the Sandwiches

  • 20 bread slices (we used cracked wheat sourdough)
  • 8 to 10 tablespoons salted butter, softened to room temperature
  • 10 slices Monterey Jack cheese
  • 10 slices medium cheddar cheese
  • 20 slices cooked bacon (2 per sandwich)

PRO TIP:

The cream cheese filling is enough to make about 20 medium/large jalapeño poppers (which could make up to 10 sandwiches). You can easily halve the filling recipe and make fewer poppers, although you’ll probably want to pop a few in your mouth while assembling the sandwiches or serve extras on the side, so consider making the full batch of poppers even if you’re making fewer sandwiches.

SUBSTITUTIONS AND ADDITIONS

BACON: You could also add small pieces of chopped bacon to the cream cheese mixture when stuffing the jalapeños.  

CHEESE: There are plenty of kinds of cheese you could use for this recipe. Try slices of Colby Jack, sharp cheddar cheese, or pepper jack cheese for three delicious options.

Text

HOW TO MAKE THIS JALAPEÑO POPPER GRILLED CHEESE RECIPE

PRO TIP:

This is not spicy at all if you use green, fresh jalapeños. If you want some spice, leave some of the ribbing and/or seeds in the jalapeños or and/or use more mature jalapeños that are turning red.  

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

STEP TWO: Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese.

STEP THREE: Slice each jalapeño in half lengthwise and remove seeds and ribbing (if you want more heat from the poppers, leave some of the ribbing and/or seeds.) 

PRO TIP:

Use gloves to slice jalapeños and remove the seeds/ribbing. Otherwise, heat from the oils will be left on your skin and can irritate your skin, not to mention if you touch your face or eyes. 

STEP FOUR: Place jalapeños on the prepared baking sheet, open side up.

STEP FIVE: Use a small spoon or a piping bag to fill each halved pepper with the cheese filling mixture.

STEP SIX: Bake for about 20 minutes until the cheese is melted and browned on top.

STEP SEVEN: Meanwhile, butter one side of each slice of bread. Place butter side down on a plate or sheet of parchment paper.

STEP EIGHT: For each sandwich, cover one slice of bread (the non-buttered side) with a slice of jack cheese and the other slice of bread with a slice of cheddar cheese.  

STEP NINE: Top the cheese on one slice of bread with two slices of bacon and the other slice of bread with two cooked jalapeño poppers.

PRO TIP:

Some people like to cut the jalapeño poppers into pieces, but leaving them whole made it easier to keep the sandwich intact both while cooking and eating it.

STEP TEN: Flip the two sides of the sandwich together and cook over medium heat in a large skillet. Cook until the cheese is melted and the bread is golden brown and then carefully flip the sandwich over to cook the other side. Turn the heat down if you notice that the bread is browning too quickly before the cheese has a chance to melt.

STEP ELEVEN: Repeat for the remaining slices of bread. Serve hot with a side of extra jalapeño poppers.

HOW TO SERVE

Grilled cheese sandwiches are the ultimate comfort food and these jalapeño stuffed ones are full of extra flavor. Enjoy with a cozy bowl of tomato soup on a chilly day and I guarantee you will be nice and warmed up.

STORAGE

IN THE FRIDGE: Store extra sandwiches in an airtight container in the refrigerator for 3 to 4 days.

This jalapeño popper grilled cheese sandwich is sooooooo yummy. Full of creaminess and gooey cheese, but also with lots of layers of flavor from the crispy bacon, jalapeños, and even the sourdough bread.

FREQUENTLY ASKED QUESTIONS

Can I keep the leftovers of this sandwich until the next day?

You can keep leftover sandwiches in the fridge until the next day. Reheat in a skillet to melt the cheese again.

What is the best bread to use for this grilled cheese sandwich?

Any bread will work for this grilled cheese sandwich. We used sourdough bread but you could try French bread, Italian bread, ciabatta, rye bread, or even sandwich bread.

Can I freeze leftover poppers?

While we haven’t tried freezing them, you could certainly give it a try and see how they turn out.

MORE RECIPES YOU’LL LOVE

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close up shot of jalapeño popper grilled cheese cut in half

Jalapeño Popper Grilled Cheese

5 from 1 vote
Freshly baked jalapeño poppers are stuffed inside a cheesy sandwich for these ultimate jalapeño grilled cheese sandwiches.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10

Ingredients
  

Jalapeño Poppers

  • 8 ounces cream cheese softened
  • ½ teaspoon coarse black pepper
  • 1 to 2 sliced green onions green parts (about 3 tablespoons)
  • 1 teaspoon garlic or garlic paste, minced
  • ½ cup medium cheddar cheese grated
  • ½ cup monterey jack cheese grated
  • 10 to 12 medium jalapeño peppers

Sandwich

  • 20 slices bread we used cracked wheat sourdough
  • 8 to 10 tablespoons salted butter softened to room temperature
  • 1 ¼ cups Monterey Jack cheese sliced (10 slices)
  • 1 ¼ cups medium cheddar cheese sliced (10 slices)
  • 20 slices cooked bacon 2 per sandwich

Instructions
 

  • Preheat the oven to 400°F.
  • Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese.
  • Slice each jalapeño in half lengthwise and remove seeds and ribbing (if you want more heat from the poppers, leave some of the ribbing and/or seeds).
  • Place jalapeños on a baking sheet, open side up.
  • Use a small spoon or a piping bag to fill each pepper half with the cheese filling mixture.
  • Bake for about 20 minutes until the cheese is melted and browned on top.
  • Meanwhile, butter one side of each slice of bread. Place face down on a plate or sheet of parchment paper.
  • For each sandwich, cover one slice of bread (the non-buttered side) with jack cheese and the other slice of bread with cheddar cheese.
  • Top the cheese on one slice of bread with two slices of cooked bacon and the other slice of bread with two cooked jalapeño poppers.
  • Flip the two sides of the sandwich together and cook over medium heat in a skillet. Cook until the cheese is melted and the bread is golden brown and then carefully flip the sandwich over to cook the other side. Turn the heat down if you notice that the bread is browning too quickly before the cheese has a chance to melt.
  • Repeat for the remaining sandwiches. Serve hot with a side of extra jalapeño poppers.

Notes

PRO TIP: The cream cheese filling is enough to make about 20 medium/large jalapeño poppers (which could make up to 10 sandwiches). You can easily halve the filling recipe and make fewer poppers, although you’ll probably want to pop a few in your mouth while assembling the sandwiches or serve extras on the side, so consider making the full batch of poppers even if you’re making fewer sandwiches.
 
PRO TIP: This is not spicy at all if you use green, fresh jalapeños. If you want some spice, leave some of the ribbing and/or seeds in the jalapeños or and/or use more mature jalapeños that are turning red.  
 
PRO TIP: Use gloves to slice jalapeños and remove the seeds/ribbing. Otherwise, heat from the oils will be left on your skin and can irritate your skin, not to mention if you touch your face or eyes. 
 
PRO TIP: Some people like to cut the jalapeño poppers into pieces, but leaving them whole made it easier to keep the sandwich intact both while cooking and eating it.
 

Nutrition

Calories: 543kcal | Carbohydrates: 30g | Protein: 23g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 948mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 17mg | Calcium: 398mg | Iron: 3mg
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