Bacon Jalapeno Popper Grilled Cheese

    If you love jalapeño poppers, you NEED to try this Bacon Jalapeño Popper Grilled Cheese! We're combining roasted jalapeños, crispy bacon, cream cheese, sharp cheddar, and Monterey Jack to make a creamy, cheesy filling that's packed with flavor. Then we're taking it a step further by toasting sourdough bread in the leftover bacon fat, because why let all that flavor go to waste? The result is a perfectly crispy, golden grilled cheese with a rich, melty jalapeño popper filling that's honestly hard to beat. As always, I've left the full recipe below, enjoyyyy! ❤️

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🧾 Ingredients 🧾

5-6 jalapeno peppers

2 teaspoons neutral oil (for roasting jalapenos)

1/4 teaspoons kosher salt (for roasting jalapenos)

8 ounces cream cheese, room temperature

4 ounces shredded Monterey jack cheese

8 ounces shredded sharp cheddar cheese

5 slices of thick cut bacon

2 tablespoons mayonnaise

1/2 teaspoon kosher salt

Bread of your choice, sourdough recommended

👨‍🍳 Instructions 👨‍🍳

1) Preheat the oven to 350°F. Toss the whole jalapeños with the neutral oil and 1/4 teaspoon kosher salt. Place on a baking sheet and roast for 15 minutes. 2) Remove the jalapeños from the oven and immediately cover with foil or wrap in paper towels. Allow them to steam for 10 minutes to loosen the skins and make peeling easier.
3) Peel the jalapeños, remove the stems, and optionally remove the seeds and ribs for a milder filling. Dice into 1/4–1/2 inch pieces and set aside.

4) Place the thick-cut bacon in a cold skillet over medium heat. Cook on both sides until crispy, allowing the fat to render slowly. Remove the bacon, reserve the rendered fat for later, and chop the bacon into small pieces.

4) In a mixing bowl, combine the softened cream cheese, Monterey Jack, sharp cheddar, kosher salt, diced jalapeños, chopped bacon, and mayonnaise. Mix until thoroughly combined.

5) Heat a large skillet or griddle over medium-low heat. Add a small amount of reserved bacon fat and toast one side of each bread slice until lightly golden. Remove from the pan and set aside. The toasted sides will become the inside of the sandwiches.

6) Spread your desired amount of bacon jalapeño popper filling onto the toasted side of the bread. Top with another slice, ensuring the toasted sides face inward toward the filling.

7) Return the sandwiches to the skillet or griddle over medium-low heat, adding more reserved bacon fat as needed. Cook until both sides are golden brown and the cheese filling is completely melted. Keep the heat low to allow the filling to become hot and melty without over-toasting the bread.

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