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Jalapeño Popper Grilled Cheese

  • Prep 15 min
  • Total 15 min
  • Servings 2

Comfort food goes a little bit wild with this hearty sandwich that's inspired by the spicy appetizer. Canned jalapeño chiles pair with cheddar and Neufchâtel for an updated version of a classic sandwich. MORE + LESS -

Stephanie Wise Stephanie Wise
January 27, 2012

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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