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 Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Jalapeño Popper Grilled Cheese Recipe

Servings:

Calories: 543kcal

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.

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.
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.
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.
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.