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Jalapeņo Popper Sandwiches

Jalapeņo Popper Sandwiches

August 1st, 2012 3 Comments

You guys. It’s lunchtime. I often find lunch to be one of the most underrated meals of the day. Given proper planning, it can have all the satisfaction, without any of the pretension, of a fancy dinner.

I recently happened upon these babies while browsing Pinterest and knew they must soon grace my plate.

Inspired by the guilty pleasure that is a jalapeņo popper, they are grilled cheese re-imagined. Spicy, roasted jalapeņo peppers, gooey cream cheese, grilled cheddar, and a bit of crunch from crumbled tortilla chips blend in eye-rolling glory.

Jalapeņo Popper Sandwiches

I’ve adapted this recipe from Closet Cooking. Makes 2 sandwiches. So you can share…or, ya know, have seconds.

  • 4 jalapeņo peppers
  • 4 slices bread of your choice
  • About 2 tablespoon butter, room temperature
  • 4 tablespoons cream cheese, room temperature
  • About 1 cup grated cheddar or jack cheese
  • 8-10 tortilla chips

Slice the jalapeņos in half lengthwise, remove the seeds and place cut side down on a baking sheet. Broil on the top shelf of your oven until the skins have blackened, approximately 8-12 minutes.

Carefully place the hot peppers in a sealable container or zip-lock bag and allow to cool for about 15 minutes or until you can easily handle them. You should now be able to easily remove the skins. Set aside for a moment.

Prepare the bread by buttering the outside of each slice. Spread about 2 tablespoons of cream cheese per sandwich on the inside of one slice of bread. Sprinkle 1/4 cup cheddar on top of the cream cheese, top with 2 whole jalapeņos, crumbled tortilla chips, the remaining 1/4 cup cheese, and finally the other slice of bread. Repeat for the second sandwich.

Heat a cast iron pan or griddle on medium heat. Grill each sandwich until the bread is golden brown and the cheese has melted, about 5 minutes per side.

Serve immediately.

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3 Responses to “Jalapeņo Popper Sandwiches”

  1. Randy T says:

    These were fantastic. I could use a little more crunch in mine, so I think next time I’ll try thick-cut potato chips. I wonder if Tim’s Jalapeno would be too much? Thanks for sharing.

  2. Randy T says:

    Hmmm… potato chips get soggy as well, except if you go big, then you get kind of a ring of crunch where they peek out the side, with salty sogginess in the middle. I think plain chips would be better, the roasted jalaps are more than enough, and the extra flavor is eclipsed. Best results so far for crunch(and taste) has been with morningstar bacon, pan fried to crispy. If you’re not a veggie, you might get even better mileage from real bacon. I read the original post and I think he was too quick to dismiss breading, freezing, then deep frying the whole shebang, and I’d love to figure out a way to make this vegan/tofutti. I don’t know if it’s a good idea for me to experiment with it for a bit, though, as I’ve had like 500% of my monthly recommended-grilled-cheese intake in a few short, sweaty days.