This tastes like your favorite jalapeño poppers melted between two slices of bread for the ultimate gooey grilled cheese sandwich.
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“Well this sandwich, accompanied by a glass of V-8, was the single greatest lunch this summer. I can feel the obsession forming. Thanks for a great idea!” -Jody, FoodieCrush reader
This post is part of a partnered series with Arla USA
Your Favorite Jalapeño Poppers, in Grilled Cheese Form
Jalapeño poppers are always a favorite appetizer, so why not make them into a grilled cheese instead?
I like the way I think.
This recipe all started with “the pull.” No, not tractor pulls. Not the pull of the moon either.
We’re talking about the determining factor of every perfectly made grilled cheese. It’s “the pull” of melty cheese when two halves are divided from one. And this recipe has what it takes to get “the pull” every time.
There’s two types of creamy, gooey cheese, roasted jalapeños, and well buttered bread for what I’ve no doubt will be the jalapeño grilled cheese of your dreams.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Jalapeños — I typically remove the seeds after roasting to keep the heat to a pleasant kick.
- Bread — I used a classic, white sandwich bread for this recipe to create a crisp crust on the outside to offset the ultra creaminess of the cheese insides.
- Cheese — A combination of cream cheese and a quality, ultra meltable white cheese is essential to get that cheese pull. I used a combination of Arla’s Original cream cheese with Arla’s Muenster cheese slices. The muenster is made here in the good old U.S of A., in cheese-loving Wisconsin with milk from Wisconsin dairy cows. I’ve always been a fan of Wisconsin cheese and when I see the made in Wisconsin label, I know I’m getting some of the finest in its class.
- Butter — Set it out on the counter to it’s soft and spreadable by the time you’re ready to assemble the sandwiches.
Heidi’s Tip: Feel free to add slices of crispy bacon if you’re craving a bacon jalapeño popper grilled cheese!
How to Make a Jalapeño Popper Grilled Cheese
- Roast the jalapeños. Roasted jalapeños add the required heat you find in a classic popper. Simply roast the peppers in the oven or place the poppers on the grill, or even simply rotate over an open flame on a gas stove until charred. Then, stash them in a gallon size plastic bag, seal and set aside to steam for at least 10-15 minutes.
Heidi’s Tip: The steam will help release the skin from the peppers, making it easy to pull from the roasted peppers underneath.
- Assemble your sandwiches. Butter each slice of bread, then flip the non-buttered side up and top with the cheeses and jalapeño slices. I used three slices of muenster per sandwich, placing the cheese slices directly on the bread to act like glue and hold it all together. Works like a charm every time.
- Cook until golden brown. The key to grilling cheese sandwiches with a golden crust is to cook them low and slow. Don’t feel the need to rush this sandwich, or in the blink of an eye you could have a burned toast on your hands.
Heidi’s Tips for Recipe Success
Don’t go crazy with the cream cheese. The first few times I made this recipe I really loaded on the cream cheese. My thought was the more cream cheese, the better. But what I found was that keeping better portions of cream cheese to the muenster worked far better, allowing the muenster to melt for a more pleasing, cheesy bite.
Cheese not melting fast enough? If you feel your cheese isn’t melting in sync with the goldening of your bread, add a few drops of water to the edge of the pan and cover it with a lid. The water creates steam that will help melt the cheese. Just be sure to add the water away from the bread so it doesn’t become soggy.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Jalapeño Popper Grilled Cheese Recipe
Ingredients
- 2 jalapeños
- 4 slices white bread
- 4 tablespoons butter
- 2 tablespoons Arla Original cream cheese spread
- 6 slices Arla Muenster cheese slices
Instructions
- Roast, steam, and slice the jalapeños. Preheat the oven to 450ºF. Place the peppers on a foil-lined baking sheet and roast until the skins are completely wrinkled and charred, about 25 minutes. Remove from the oven and place in a plastic baggie and seal. Let sit for 10-15 minutes. Remove from the bag and rub the loosened skin off of the jalapeños. Slice the peppers in half lengthwise and remove the ribs and seeds. Slice into ribbons and set aside.
- Assemble the sandwiches. Spread the slices of bread with 1 tablespoon of butter on one side of each slice of bread, then stack the buttered sides together.For each sandwich, place one piece of muenster cheese on the stacked bread then spread 1 tablespoon of the cream cheese spread on top of the cheese. Sprinkle with half of the roasted jalapeño then top with 2 more slices of muenster cheese.
- Cook until golden. Place bread buttered side down in a fry pan over medium heat and top with the other side of bread, buttered side up. Cover with a lid and let cook for 3-4 minutes or until golden.Reduce the heat to medium-low and flip the sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
- Cut in half and enjoy hot.
Nutrition
What to Serve on the Side
More Yummy Grilled Cheese Sandwiches
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This post is part of a partnered series with Arla USA. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Amol Patel
Heidi,
Do you suggest adding little olive oil to the recipe to make it a little healthy snack?
Gina Brewer
I made this recipe twice over this past weekend. Why? Because after my husband tasted one bite of this delicious cheese toast and my homemade tomato soup on Friday, he insisted I make the same meal again on the next day :o) He even went back to the store to purchase more ingredients…
I say, it is a keeper!
Jody McKinzey
Well this sandwich, accompanied by a glass of V-8, was the single greatest lunch this summer. I can feel the obsession forming. Thanks for a great idea!
Sap workbook
I love spicy food.
Lucille J. James
Jalapeno Popper Grilled Cheese Sandwich is also my choice .
Brittny
I just made these and they’re amazing!!
Amelie Moore
This looks so yummy!! Definitely printing this out and adding it to my collection
Gabriel Lemming
WOW! This looks amazing and I most definitely have to try this.
Alex Grady
Grilled Cheese! Who can say no to that! Thanks for sharing.
Janet @ Healthoop
My daughter likes cheese. This food looks delicious. I will try doing it for her. Thanks!
amanda @ fake ginger
Totally craving this now. I may be making a grocery store run after this. It just looks amazing! Gotta love how melty that cheese is.
Brenda @ a farmgirl's dabbles
Gorgeous, gorgeous. This grilled cheese is PERFECTION!
Monique @ Ambitious Kitchen
I mean, how can anyone NOT love this grilled cheese. One of the best combos out there!
Laura | Tutti Dolci
Love that heat from the jalapeño and that toast is my ideal shade of golden. Bring on the grilled cheese!
Naomi
Love the flavors in this! And muenster happens to be one of my fav sandwich cheese :)
I agree Naomi, Muenster is one of those hidden gems of a cheese :)
Maria Lichty
Bring on the cheese! Love this grilled cheese!
Chloe
Jalapeno and cheese is always a winning combination in my book! Fab!
The cream cheese makes it extra creamy, hope you’ll give it a try!
Vivian | stayaliveandcooking
How did I not know grilled cheese day was a thing?! I totally need to make this one for lunch!