Jalapenos are not my favorite pepper by a long shot. In fact, I'd rather eat a habanero pepper or spoon feed myself Tabasco sauce. But, when you cover a jalapeno in cheese, then more cheese and buttery bread crumbs...
Well, jalapenos jump to the head of the line.
So while I was mid-chew in my French Onion Grilled Cheese sandwich the other day, I had an epiphany. I started to wonder just how many cheesy meals I could translate onto grilled bread. Instantly, jalapeno poppers came into my head.
And so, here you have my twist on jalapeno poppers.
Jalapeno Popper Grilled Cheese Sandwich
(makes 4)
8 slices of bread
4 jalapenos
1/2 brick of softened Neufchatel cheese
8 thick slices of cheddar cheese
First, roast the jalapenos by coating them in oil and roasting them under the broiler in your oven on 450F. Watch the peppers as they will become blackened. Flip them once and allow the other side to blacken. Once they cool, remove the blackened skin and use the flimsy jalapeno inside for the sandwich. Also, remove any seeds.
Layer the cheeses and jalapenos evenly on four slices of bread. Then top them with the remaining four slices. Cook the sandwich on a grill or in a frying pan over medium heat. You could also use a panini press for this. Cook so the bread becomes browned (charring may occur on the grill), and the cheese melts.
Listening to: Will Smith - Parents Just Don't Understand
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