By The Spoonful

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Jalapeno Popper Grilled Cheese

Blue Cheese Jalapeno Popper Grilled Cheese

By The Spoonful

Makes 4 Servings

  • 8 slices sourdough bread cut on a bias
  • 8oz cream cheese, room temperature
  • ¾ cup green onions, thinly sliced
  • 1 garlic clove , minced
  • 8-12 jalapeños
  • 8 thin slices of Blue Cheese
  • Butter, room temperature

In a small bowl combine cream cheese, green onions and garlic mix until combined. Set aside.

Roast jalapenos: pre-heat oven to 500°F, line a cookie sheet with foil and arrange jalapenos on the sheet. Place jalapenos in oven and cook until the skin has nicely blackened and blistered, 15-20 minutes. Carefully place jalapenos in a plastic bag and seal it, leave them for a few minutes. The steam will loosen the peppers skin making it easier to remove. Wearing gloves, carefully peel skin, cut in half and remove seeds from jalapenos.

To assemble sandwich: Spread cream cheese mixture on both sides of bread, layer desired amount of roasted jalapeños and 2 slices of blue cheese on 4 of the bread slices. Top with remaining bread slices. Spread butter on both sides of the sandwich.

In a skillet over medium-high heat, toast sandwich on both sides until golden brown and cheese has melted.

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