This decadent starter gets the grilled cheese upgrade in Darryl Postelnick’s Bacon Jalapeño Popper Grilled Cheese.
Bacon Jalapeño Popper Grilled Cheese
Makes 1 servings
Ingredients
- 3 pieces bacon
- 1 large jalapeño, diced
- 8 ounces whipped cream cheese
- ½ cup shredded Cheddar cheese
- Kosher salt, to taste
- Ground black pepper, to taste
- Garlic powder, to taste
- 2 large slices sourdough bread (cut from a loaf, not prepackaged)
- 1½ cups shredded jalapeño Monterey Jack cheese
- Softened butter
Instructions
- Preheat a large cast-iron skillet over medium heat until hot. Add bacon, and fry until crispy. Transfer bacon to a plate, leaving about 1 to 2 tablespoons drippings in the skillet.
- In a medium bowl, combine jalapeño, cream cheese, and Cheddar. Season with salt, black pepper, and garlic powder. Stir until well combined.
- Place the bread slices in the skillet. Cook over medium heat until golden brown on one side. Turn bread, and add the shredded Monterey Jack to the bottom piece; place the bacon over the cheese. Spread the cream cheese mixture on the top piece of bread, and place over bottom half of sandwich. Spread butter over the top. Turn, and cook until both sides are crispy and golden brown and the cheese is melted. Enjoy!
You can find this recipe and more when you pre-order Darryl Postelnick’s book “R U Kidding Me? Cooking with Darryl” or flip through our March/April 2024 issue! And make sure to follow Darryl Postelnick for announcements, recipes, and more.
