Ooey-gooey and cheesy, these crispy Jalapeño pepper popper grilled cheese sandwiches take grilled cheese to the next level with bacon and jalapeño poppers.
1-2sliced green onions, green parts(about 3 tablespoons)
1teaspoonminced garlic or garlic paste
½cupgrated medium cheddar cheese
½cupgrated Monterey jack cheese
10-12medium jalapeño peppers
SANDWICH INGREDIENTS:
20slices bread (we used cracked wheat sourdough)
8-10tablespoonssalted butter, softened to room temperature
1¼Monterey Jack cheese, sliced(10 slices)
1¼medium cheddar cheese, sliced(10 slices)
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.