What type of cheese is best for Bacon-Wrapped Jalapeño Popper Grilled Cheese?

Cheddar and Monterey Jack cheese are great choices. Cheddar adds sharpness, while Monterey Jack makes it creamy. Together, they balance the jalapeño's heat perfectly.

Can I use other types of peppers instead of jalapeños?

Yes, you can try Anaheim or Poblano peppers for different flavors. But, jalapeños have a unique taste and texture that's key to the dish.

How do I prevent the bacon from burning while grilling the sandwich?

Grill over medium heat and watch it closely. You can also cook the bacon a bit before wrapping it. This helps avoid burning.

What are some good pairing suggestions for Bacon-Wrapped Jalapeño Popper Grilled Cheese?

A creamy tomato soup or a simple green salad is perfect. They cool down the spiciness and richness of the sandwich.

Can I make Bacon-Wrapped Jalapeño Popper Grilled Cheese ahead of time?

It's best to grill just before serving. But, you can prep the jalapeño filling and cook the bacon ahead. Just refrigerate until ready to assemble.

How do I store leftovers of Bacon-Wrapped Jalapeño Popper Grilled Cheese?

Wrap leftovers tightly in plastic or foil and refrigerate for a day. Reheat in a toaster oven or under the broiler to crisp the bread and melt the cheese.

Bacon-Wrapped Jalapeño Popper Grilled Cheese

Name: Bacon-Wrapped Jalapeño Popper Grilled Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 4 large fresh jalapeños, halved and seeded; 4 oz cream cheese, softened; 8 strips thick-cut nitrate-free bacon; 4 slices hearty white bread; 1 cup sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 2 tablespoons butter, softened; Salt and pepper to taste

Description

This ultimate Bacon-Wrapped Jalapeño Popper Grilled Cheese combines the spicy kick of jalapeño poppers with the comfort of a classic grilled cheese. Featuring cream cheese-stuffed jalapeños wrapped in crispy bacon, layered with gooey cheddar and Monterey Jack cheese between buttery grilled bread slices.

Ingredients

Scale

4 large fresh jalapeños, halved and seeded

4 oz cream cheese, softened

8 strips thick-cut nitrate-free bacon

4 slices hearty white bread

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

2 tablespoons butter, softened

Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper.

2. Fill each jalapeño half with softened cream cheese and season with salt and pepper.

3. Bake the cream cheese-filled jalapeños for 15-20 minutes until tender.

4. Increase oven temperature to 400°F (200°C). Wrap each baked jalapeño with a strip of bacon and secure with toothpicks.

5. Bake the bacon-wrapped jalapeños for 15-20 minutes until bacon is crispy.

6. Butter one side of each bread slice. Heat a large skillet over medium heat.

7. Place one slice of bread butter-side down in the skillet. Layer with half the cheddar and Monterey Jack cheese.

8. Add the bacon-wrapped jalapeños on top of the cheese layer.

9. Top with remaining cheese and the second slice of bread, butter-side up.

10. Grill for 3-4 minutes until golden brown, then carefully flip and cook another 3-4 minutes until cheese is melted and bread is crispy.

11. Remove toothpicks, slice diagonally, and serve immediately.

Notes

For best results, use thick-cut nitrate-free bacon for superior flavor and texture.

Fresh jalapeños work better than pickled for this recipe as they maintain better structure when baked.

Allow jalapeños to cool slightly before wrapping in bacon to prevent burns.

For extra spice, leave some jalapeño seeds in the filling.

Serve immediately while cheese is still gooey and bread is crispy.

Pairs perfectly with tomato soup or a fresh green salad.

Prep Time: 20
Cook Time: 40
Category: Sandwich
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 650
Sugar: 4
Sodium: 1200
Fat: 45
Saturated Fat: 22
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 35
Cholesterol: 110