Grilled Jalapeño Cheese (Print Version)
# Ingredients:
01 -
4 slices of thick Texas toast.
02 -
4 medium jalapeños, cut in half and deseeded.
03 -
6 bacon strips, fully cooked.
04 -
1 tablespoon of olive oil.
05 -
4 ounces of softened cream cheese.
06 -
1 cup shredded mild cheddar cheese.
07 -
1/2 teaspoon garlic salt.
08 -
1/2 teaspoon onion powder.
09 -
1/4 teaspoon ground black pepper.
10 -
4 tablespoons of unsalted butter.
# Instructions:
01 -
Set oven to 425°F. Coat the pepper halves in oil. Roast for 15 minutes, letting them char a bit. Let them cool, then chop.
02 -
Combine the softened cream cheese with all the spices. Gently stir in the cooled, chopped peppers.
03 -
Spread butter on the outer sides of the bread slices. Spread the cream cheese mix on the inside. Add cooked bacon and shredded cheddar, then place another slice on top.
04 -
Warm a skillet over medium heat. Cook sandwiches for about 3-5 minutes on each side, or until golden brown and gooey inside.
# Notes:
01 -
Roast jalapeños ahead of time to save prep work.
02 -
Ensure the cream cheese is softened first.
03 -
Shred your own cheese for better melting.
04 -
Prefer more spice? Leave some seeds in the jalapeños.
05 -
Best served fresh while the cheese is hot and melty.
06 -
Adds a fun kick to basic grilled cheese.