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Jalapeño Popper Grilled Cheese

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  • Prep 15 min
  • Total 15 min
  • Servings 2
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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.
By Stephanie Wise
Created Jan 27, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add sun-dried tomatoes to the sandwich for extra color and flavor.


Nutrition Facts are not available for this recipe
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