Jalapeno Popper Grilled Cheese - Dish with Drew

 Jalapeno Popper Grilled Cheese

This Jalapeño Popper Grilled Cheese takes everything I love about jalapeño poppers and stuffs it between two slices of crispy, buttery bread. Roasted jalapeños, cream cheese, Colby Jack, Pepper Jack and sharp cheddar make it ridiculously creamy, cheesy and just spicy enough, with an absolutely insane cheese pull.

As always, the full recipe is below, enjoyyy! ❤️

This is the pan I'm using to toast my sandwiches ➡️ HexClad 12-inch Griddle

🧾 Ingredients 🧾 5 jalapeños 1 teaspoon neutral oil 8 ounces cream cheese, softened at room temperature for 30 to 60 minutes 4 ounces colby jack cheese, freshly grated 4 ounces pepper jack cheese, freshly grated 4 ounces sharp cheddar cheese, freshly grated 1/2 teaspoon salt 1/8 teaspoon black pepper Unsalted butter for toasting 3 tablespoons mayonnaise Bread of your choice (sourdough recommended)

👨‍🍳 Instructions 👨‍🍳

1) Toss the whole jalapeños with the neutral oil and a pinch of salt. Place them on a sheet tray and roast at 350 F for fifteen minutes. 2) Remove the jalapeños from the tray and immediately cover them with foil or wrap them in paper towels. Let them sit for ten minutes. The steam will loosen the skins and make them much easier to peel. 3) Peel the skin off the jalapeños, remove the stems, and take out the seeds and ribs unless you want your grilled cheese to be spicier. Leaving in the seeds and ribs will increase heat. 4) Dice the peeled jalapeños into pieces about one quarter to one half inch in size. 5) In a mixing bowl, combine the softened cream cheese, colby jack, pepper jack, sharp cheddar, salt, black pepper, and mayonnaise. Mix until everything is fully incorporated. 6) Heat a large pan or griddle over medium low heat. Add a small amount of unsalted butter and place slices of bread into the pan to toast one side. This toasted side will become the inside of your sandwich. Once toasted, remove the bread from the pan and set aside. 7) Spread your desired amount of jalapeño popper filling onto the toasted side of each bread slice. Top each with a second slice of bread, making sure the toasted sides face inward toward the filling. 8) Return the sandwiches to the pan or griddle over medium low heat with more unsalted butter. Toast each side until golden brown and the cheese filling is fully melted. It is important to cook on a lower temperature so that the cheese inside is hot and melty before the outside of the sandwich gets too toasty.

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