I just ate a jalapeno popper grilled cheese sandwich for lunch. It wasn’t fancy. It was quick and easy. And it was so, so good!
I don’t have any step-by-step photos, I didn’t measure out the ingredients and I only have that one beauty shot up above because…hello!…I wanted to eat it! But here’s how I made it:
Jalapeno Popper Grilled Cheese Sandwich
- 1 big glob of 1/3 fat cream cheese (I’m guessing it was about 3 tablespoons)
- a hearty sprinkle of grated low-fat cheddar (I’m guessing about 2 tablespoons)
- 6-7 pickled jalapeno slices, chopped
- 2 pieces of whole wheat bread
- softened butter
- garlic salt
- Pre-heat a non-stick skillet on a stove burner set to medium-low.
- Mix the cream cheese, cheddar and jalapenos together until well combined. I used a fork to squish it all together.
- Spread one side of each slice of bread with a thin, even layer of butter. Sprinkle garlic salt over the butter.
- Spread the cheese mixture over the plain side of one of the slices of bread, then top with the other slice. The butter sides should be out.
- Place the sandwich in the skillet and cover the pan with a lid. Let it sit, undisturbed for a couple minutes but don’t let it get too brown. Flip it and brown the other side — again covering with a lid. By this time the cheese should be pretty melty, but if the outsides are properly browned, and then insides are still a little cold remove the pan from the heat and let it sit another minute with the cover on.
- Chow down.
Seriously — this was so tasty. A little spicy, a little tangy. Crispy on the outside, creamy on the inside.
Do you ever jazz up your grilled cheese? What do you put inside?