I felt like something different for lunch today so I went with a grilled cheese, just improved...A jalapeno popper inspired grilled cheese sandwich with roasted jalapeño peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch. I only made mine with jalapeños thinking the kids wouldn't like them...my middle child kept coming up to me asking me for more jalapeños...that was a sacrifice for me!
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled
1.Place the peppers on a baking sheet with the cut side facing down.
2.Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4.Remove the skins from the peppers. The skins should easily "pinch" off.
5.Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side. Serve with some chips and salsa or guacamole and enjoy!
Recipe adapted from Closet Cooking.