Jalapeño Popper Sourdough Grilled Cheese

A note from my kitchen: I adore this recipe, but won’t lie to you and say that my kids do too. This is a grown-up grilled cheese. But if you’re ready to embrace it, you’ll find it everything you dreamed: creamy, melty, a little spicy, and surrounded by crusty bread with a satisfying crunch.

This sandwich is the perfect comfort food and doesn’t take much longer than a basic grilled cheese. Double the cream cheese mixture – you’ll want it for bagels or crackers later.

Ingredients and Tools You’ll Need

If you’re tempted to skip one of the cheeses, DON’T. Having both the sharp cheddar and Monterey Jack gives the perfect balance of flavor and melt. And don’t use that flimsy cheap bread from the store. You want thick-cut sourdough bread to take this from a good sandwich to a GREAT one. Those thick slices will stand up to all the filling without getting soggy and give a nice golden crust. Make this with my jalapeño cheddar sourdough bread if you want even more flavor.

This makes 2 sandwiches but you can easily make more. Just hit the 2x or 3x in the recipe card at the bottom of this post. It will do the ingredients math for you :).

• 4 thick slices artisan sourdough bread
• 4 ounces cream cheese softened
• 2 jalapeños seeded and finely diced
• 1 cup sharp cheddar cheese shredded
• ½ cup Monterey Jack cheese shredded
• ¼ teaspoon garlic powder
• Pinch of salt
• 2 tablespoons butter softened

Optional Add-Ins:

• 4 slices crispy bacon
• 1 cup shredded rotisserie chicken
• 2 tablespoons chopped green onions

How to Make Jalapeño Popper Sourdough Grilled Cheese

Step One: Mix

Mix your cream cheese with the chopped jalapeños, garlic powder, and salt in a bowl. If you’re doing bacon or chicken pieces, toss it in now.

Step Two: Build

Butter one side of each bread slice. Flip two pieces over and spread that cream cheese mixture on the unbuttered side. Pile on your shredded cheese. Add your bacon if you’re using it. Top with the other bread slices, buttered side up.

Step Three: Cook

Heat up a big skillet on medium-low heat. Don’t rush this part – you want the cheese to melt before the bread burns. Cook the sandwiches for about 4-5 minutes until they’re golden brown, then flip carefully and cook another 3-4 minutes.

Let them sit for a couple minutes before you cut them or all that cheese will run everywhere.

Serving & Storing

You can mix up the cream cheese filling a day ahead and keep it in the fridge.

If you have leftover filling, it makes a great spread for crackers or bagels.

Make It Your Own

• Swap the jalapeños for diced green chiles if you want milder heat
• Try pepper jack instead of Monterey Jack for extra spice
• Turn leftover filling into a hot dip – bake until bubbly
• Add crispy bacon
• Mix in some shredded chicken

More Jalapeño Recipes

• Deep-fried jalapeño poppers are stuffed with cheese and fried and delicious! They’re technically an appetizer but I’ll eat them for dinner.
• Jalapeño cheddar no-knead bread is not too spicy and beginner-friendly (and makes a great turkey sandwich).
• If you’re into canning, make some spicy jalapeño relish to put on burgers, tacos, or just about anything.
• Make some pineapple jalapeño sangria for a summer party.

Printable Recipe