Jalapeño Popper Grilled Cheese
Jalapeño Popper Grilled Cheese
Ingredients
For the Bacon and Jalapeños
- 12 strips bacon
- 4 jalapeños, medium, thinly sliced
- 1/4 teaspoon salt
For the Sandwich Assembly
- 8 slices sourdough bread
- 1/2 cup mayonnaise
- 1 cup cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 2 cups Nacho Cheese Doritos, crushed
For Grilling
- 1/4 cup water
Instructions
- 1
Heat a large griddle or skillet over medium heat. Add the bacon strips and cook until crispy, about 8 to 10 minutes, flipping occasionally. Remove the cooked bacon to a paper towel-lined plate, reserving the rendered bacon fat on the griddle.
⏱️ 10 min - 2
Add the sliced jalapeños to the hot bacon fat on the griddle. Season with salt. Sauté for 5 to 7 minutes, or until softened, using a bench scraper or spatula to chop them into smaller pieces as they cook. Remove the sautéed jalapeños from the griddle and set aside.
⏱️ 7 min
- 3
Prepare the sourdough slices. Spread one side of each of the 8 bread slices with mayonnaise. On the non-mayonnaise side of four bread slices, generously spread about 1/4 cup of softened cream cheese each. On the non-mayonnaise side of the remaining four bread slices, mound about 1/2 cup of shredded Monterey Jack cheese each.
⏱️ 5 min
- 4
Place the four bread slices with cream cheese, mayonnaise-side down, onto the griddle. Immediately top each cream cheese slice with an even layer of the sautéed jalapeños, followed by 3 strips of crispy bacon (crumbled if desired).
⏱️ 2 min
- 5
Place the four bread slices with Monterey Jack cheese, mayonnaise-side down, onto the griddle next to the other halves. Generously sprinkle about 1/2 cup of crushed Nacho Cheese Doritos over the Monterey Jack cheese on each slice.
⏱️ 2 min
- 6
Once the bread on the griddle is lightly golden brown, carefully place the Dorito-cheese halves on top of the bacon-jalapeño halves, forming four sandwiches. Gently press down on each sandwich with a spatula.
⏱️ 2 min
- 7
To melt the cheese thoroughly and heat the fillings, squirt a small amount of water (about 1 tablespoon per sandwich) onto the hot griddle next to each sandwich. Immediately cover the sandwiches with a cloche or an inverted heat-safe bowl to create steam. Cook for 2 to 3 minutes, or until the cheese is fully melted and the bread is golden brown and crispy.
⏱️ 3 min
- 8
Remove the grilled cheese sandwiches from the griddle. Cut each sandwich in half diagonally and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Grilled Cheese
Ingredients
For the Bacon and Jalapeños
- 12 strips bacon
- 4 jalapeños, medium, thinly sliced
- 1/4 teaspoon salt
For the Sandwich Assembly
- 8 slices sourdough bread
- 1/2 cup mayonnaise
- 1 cup cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 2 cups Nacho Cheese Doritos, crushed
For Grilling
- 1/4 cup water
Instructions
- 1
Heat a large griddle or skillet over medium heat. Add the bacon strips and cook until crispy, about 8 to 10 minutes, flipping occasionally. Remove the cooked bacon to a paper towel-lined plate, reserving the rendered bacon fat on the griddle.
⏱️ 10 min - 2
Add the sliced jalapeños to the hot bacon fat on the griddle. Season with salt. Sauté for 5 to 7 minutes, or until softened, using a bench scraper or spatula to chop them into smaller pieces as they cook. Remove the sautéed jalapeños from the griddle and set aside.
⏱️ 7 min - 3
Prepare the sourdough slices. Spread one side of each of the 8 bread slices with mayonnaise. On the non-mayonnaise side of four bread slices, generously spread about 1/4 cup of softened cream cheese each. On the non-mayonnaise side of the remaining four bread slices, mound about 1/2 cup of shredded Monterey Jack cheese each.
⏱️ 5 min - 4
Place the four bread slices with cream cheese, mayonnaise-side down, onto the griddle. Immediately top each cream cheese slice with an even layer of the sautéed jalapeños, followed by 3 strips of crispy bacon (crumbled if desired).
⏱️ 2 min - 5
Place the four bread slices with Monterey Jack cheese, mayonnaise-side down, onto the griddle next to the other halves. Generously sprinkle about 1/2 cup of crushed Nacho Cheese Doritos over the Monterey Jack cheese on each slice.
⏱️ 2 min - 6
Once the bread on the griddle is lightly golden brown, carefully place the Dorito-cheese halves on top of the bacon-jalapeño halves, forming four sandwiches. Gently press down on each sandwich with a spatula.
⏱️ 2 min - 7
To melt the cheese thoroughly and heat the fillings, squirt a small amount of water (about 1 tablespoon per sandwich) onto the hot griddle next to each sandwich. Immediately cover the sandwiches with a cloche or an inverted heat-safe bowl to create steam. Cook for 2 to 3 minutes, or until the cheese is fully melted and the bread is golden brown and crispy.
⏱️ 3 min - 8
Remove the grilled cheese sandwiches from the griddle. Cut each sandwich in half diagonally and serve immediately.
⏱️ 1 min