Jalapeno Popper Grilled Cheese

By swwbsw1002

Yield: one sandwich

Ingredients

• 2 small jalapeno peppers, cut in half lengthwise, seeds removed
• 2 slices sour dough bread, approximately 1/2-inch thick
• 1 Tablespoon unsalted butter, room temperature
• 2 Tablespoons cream cheese, room temperature
• 1/4 cup each Monterey Jack and Cheddar cheese, shredded
• 1 Tablespoon tortilla chips, crumbled

Preparation

Step 1

Preheat the oven to 400*F. Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet in the oven on the middle rack. Roast the peppers for 20 to 25 minutes, until skin blisters and becomes slightly blackened. We recommend this method, it’s easier to keep an eye on the peppers and they roast slowly rather than too quickly.
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.
Remove the skins from the peppers. The skins should easily "pinch" off.
Next, butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
Heat a nonstick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2 to 4 minutes per side.
Yield: one sandwich