Jalapeño Popper Sourdough Grilled Cheese

cut open grilled cheese halves stacked showing cheesy inside.

This is comfort food taken to the next level- a perfect mix of spicy, creamy, and SUPER cheesy. The thick-cut artisan bread gets perfectly golden and crispy while keeping all that melty goodness inside.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Keyword: jalapeno popper sourdough grilled cheese, Summer

Servings: sandwiches

Calories: 645kcal

Author: Katie

Ingredients

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

Instructions

Mix. In a bowl, combine softened cream cheese, diced jalapeños, garlic powder, and salt. If using bacon or chicken, fold it in now.
Assemble. Spread butter on one side of each bread slice. Flip two slices over and spread with the cream cheese mixture. Top with sliced cheddar. Put bacon slides on top
Close. Place remaining bread slices on top, buttered side up.
Cook. Heat a large skillet over medium-low heat. Place sandwiches in skillet and cook for 4-5 minutes until golden brown.
Flip. Carefully turn the sandwiches over and cook another 3-4 minutes until the cheese is fully melted and the bread is crispy.
Rest. Let sandwiches rest for 2 minutes before cutting.

Notes

For extra-melty cheese, cover the skillet with a lid while cooking. And if you're adding chicken, warm it slightly before adding it to the sandwich.
Bread tip: A rustic sourdough or country white bread works perfectly here- you want nice thick slices that can hold up to all that cheese!

Nutrition