Flashback Friday, Bacon & Jalapeno Popper Grilled Cheese Sandwiches
It’s time for Flashback Friday again, where we revisit an oldie but goodie from the archives! Â This week, I’m traveling back to October of 2011 for these Bacon & Jalapeno Popper Grilled Cheeses. Â These things are SO good, and so many of you agree!
We grow jalapenos every year in our garden, and I am always trying to come up with new things to do with them.  Recently, I was watching The Great Food Truck Race, and there was a food truck that did vamped up grilled cheese sandwiches (Roxy’s Grilled Cheese) & it just hit me – bam – right there!
Oh.  my.  gosh.  They turned out ubelievable – an explosion of flavor on the taste buds for sure.  This will be one I will be making agian, and again, and again, and again.
Combine the cream cheese & shredded mexican cheese. Â Spread it evenly between the 4 slices of bread. Â Top with the cooked bacon. Â Divide the jalapenos between all 4 slices of bread. Â Top with the remaining slices of bread.
Bacon & Jalapeno Popper Grilled Cheese Sandwiches
Ingredients
- 8-10 jalapenos depending on the size…8 if large, more if not
- 8 slices texas toast
- 8 oz cream cheese softened
- 2 cups Mont. Jack cheese shredded
- 10 thick slices cooked crispy bacon
- butter
Instructions
- Set your oven to broil. Place the jalapenos on a baking sheet & broil for about 3 minutes on each side, until the skins are charred. Immedietly place the jalapenos into a ziploc bag, or well sealed container, for about 15 minutes. Remove & peel off the skins & remove the seeds.
- Combine the cream cheese & shredded mexican cheese. Spread it evenly between the 4 slices of bread. Top with the cooked bacon. Divide the jalapenos between all 4 slices of bread. Top with the remaining slices of bread.
- Melt some butter in a skillet & fry each sandwich on both sides until nicely browned.
- Cut in half, and serve.
Yum these look so good!
Pingback: Bacon Jalapeno Popper Grilled Cheese - Baking Beauty
I was drooling while looking at the pictures! Â Will have to try this now. Â Thanks for the idea!