A jalapeño popper inspired grilled cheese sandwich.
Jalapeño Popper Grilled Cheese Sandwich
By: adapted by Tom Stevens from Closet Cooking
Recipe Type: Main
- 2 jalapeño peppers, cut in half lengthwise and seeded
- 2 slices sourdough bread
- 2 tablespoons cream cheese, room temperature
- ½ cup jack and cheddar cheese, shredded
- 1 tablespoon tortilla chips, crumbled
- Roasted Garlic Extravagonzo Oil
- Place the jalapeño peppers on a baking sheet with the cut side facing down.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. The skins should easily “pinch” off.
- Preheat griddle to medium-low temperature.
- Spread the cream cheese on one side of each slice of bread.
- Sprinkle half of the cheese on the cream cheese on one slice of bread.
- Top with the jalapenos, crumbled tortilla chips, and the remaining cheese.
- Place the second slice of bread atop the sandwich, cream cheese side in.
- Drizzle about 1 tablespoon of Extravagonzo Oil on the griddle and spread evenly with spatula.
- Place the sandwich on the griddle and slide it around to absorb the oil around the edges.
- Cover with saute pan lid (large enough to cover the sandwich) to hold the heat in.
- When the bottom of the sandwich gets golden and crispy, lift the sandwich from the griddle.
- Drizzle a bit more Extravagonzo Oil on the griddle.
- Carefully flip the sandwich placing it back on the griddle to toast the other side.
- Put cover back over sandwich.
- Cook until bottom is golden crispy.
Image via www.closetcooking.com