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
- 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.