Jalapeno Popper Grilled Cheese (Printable Version)

Decadent sandwich combining roasted jalapeños, cream cheese, cheddar, monterey jack and crispy bacon between golden toasted bread.

# Ingredients:

→ Roasted Jalapeños

01 - 5 medium jalapeños, stems removed, sliced in half, and seeded
02 - 1 tablespoon olive oil

→ Cream Cheese Mixture

03 - 4 ounces cream cheese, softened to room temperature
04 - 1 garlic clove, grated on a Microplane or finely minced
05 - ¼ teaspoon freshly ground black pepper
06 - ½ teaspoon onion powder

→ Assembly

07 - ½ cup mild cheddar cheese, freshly shredded
08 - ½ cup Monterey Jack cheese, freshly shredded
09 - 6-8 strips bacon, cooked until crispy
10 - 4 slices bread (sourdough or thick white bread works well)
11 - 4 tablespoons unsalted butter, softened to room temperature

# Steps:

01 - Preheat your air fryer to 350°F. Slice the jalapeños in half lengthwise and remove the stems and seeds. Brush all sides with olive oil, ensuring even coating. Place them in the air fryer basket and cook for 8-12 minutes, flipping halfway through, until slightly charred and softened but not collapsed. Remove and set aside to cool slightly.
02 - In a medium mixing bowl, combine the softened cream cheese, grated garlic, black pepper, and onion powder. Mix thoroughly until well blended and smooth to create the creamy base for the jalapeño popper flavor profile.
03 - Once the roasted jalapeños have cooled enough to handle, roughly chop them into smaller pieces, maintaining some texture. Gently fold the chopped jalapeños into the cream cheese mixture until evenly distributed. The residual heat from the peppers will help them incorporate into the cream cheese.
04 - Organize all ingredients for efficient assembly: the jalapeño cream cheese mixture, shredded cheddar and Monterey Jack cheeses, cooked bacon strips, softened butter, and bread slices.
05 - Take one slice of bread and generously butter one side (this will be the outside). Flip it over and spread half of the jalapeño cream cheese mixture on the non-buttered side. Layer 3-4 strips of bacon on top, then sprinkle ¼ cup each of cheddar and Monterey Jack cheese evenly over the bacon. Take another slice of bread, butter one side, and place it butter-side-up on top of the cheese.
06 - Repeat the same process for the second sandwich: butter one side of bread, spread remaining cream cheese mixture on the inside, layer with remaining bacon, and top with the rest of both cheeses. Finish with the last slice of bread, buttered side facing out.
07 - Heat a large skillet over medium heat. When hot, carefully place the assembled sandwich in the skillet, butter-side down. Cook for about 3-4 minutes until golden brown and crispy. Carefully flip and cook for another 3-4 minutes until the second side is equally golden and the cheese has completely melted. If needed, lower the heat and cover the pan briefly to help the cheese melt without burning the bread.
08 - Remove the golden, crispy sandwiches from the skillet and let rest for a minute. Cut each sandwich diagonally for the most dramatic cheese pull, and serve immediately while hot and gooey. For an extra touch, serve with a side of ranch dressing for dipping.

# Notes:

01 - This sandwich combines everything you love about jalapeño poppers - spicy peppers, creamy cheese, and bacon - into a deliciously indulgent grilled cheese format.
02 - For the best flavor and meltability, use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that can affect how smoothly it melts.
03 - If you prefer a crispier sandwich, you can spread a thin layer of mayonnaise on the outside of the bread instead of butter - it produces an incredibly golden, crispy exterior.

Go Back