Jalapeño Popper Grilled Cheese

Blogger Stephanie Wise of Girl versus Dough turns up the heat with this jalapeño popper-inspired grilled cheese sandwich.

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Prep Time 15 min
Total Time 15 min
Servings 2

Ingredients

4: oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

2: teaspoons dry ranch dressing mix (from 1-oz package)

4: slices wheat or white sandwich bread

2: tablespoons unsalted butter, softened

1/2: cup sliced canned jalapeño chiles, drained, patted dry and seeded

4: slices Cheddar cheese

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Directions

1 In small bowl, stir together cream cheese and dressing mix until well blended. On 1 side of each bread slice, spread butter evenly. On unbuttered side of 2 slices, generously spread cream cheese mixture.
2 On each cream cheese-topped bread slice, layer 1/4 cup jalapeños and 2 slices Cheddar cheese. Top with remaining bread slices, buttered side up.
3 Heat large cast-iron or nonstick skillet over medium heat. Add sandwiches; cook about 5 to 7 minutes, turning once, until cheese is melted and bread is golden brown and crisp. To serve, cut each sandwich in half.

EXPERT TIPS

Expert Tips

For added heat, leave the seeds in the jalapeños, and add 1/2 teaspoon liquid from the can of jalapeños to the cream cheese mixture.

Add sun-dried tomatoes to the sandwich for extra color and flavor.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 4/9/2013 12:04:03 PM REPORT ABUSE VegCook said:

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This was a great sandwich! I made it on homemade sourdough bread. I thought the amount of cream cheese was excessive (I only used 3 oz and it still kind of gooped out when you bit it) but the flavors blended beautifully. I recommend not seeding the jalapenos because all of the dairy significantly cuts the spiciness.

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