Roasted Jalapeno Grilled Cheese

Roasted Jalapenos, pepper jack cheese & cheddar cheese combined together make the perfect grilled cheese sandwich!

Apparently I have a problem when it comes with cheese, jalapenos, and bread. I can’t stop turning them into delicious grilled cheese sandwiches.

I mean, there’s the Bacon Jalapeno Popper Grilled Cheese filled with crispy bacon, cream cheese, & tastes just like a jalapeño popper but on toasted bread. And then there is the Roasted Jalapeno Patty Melts which are mouth watering to even think about.

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And now, there’s this.

This awesomely delicious Roasted Jalapeno Pepper Grilled Cheese. Roasted jalapeños along with the combination of both cheddar & pepper jack cheeses makes for one of the best danged grilled cheese sandwiches that you ever did put into your mouth.

It’s really easy too. Easier than either of the previous two sandwiches that I just mentioned and they’re pretty easy on their own recount.

5 ingredients is all you need & two of those ingredients are bread & butter!

Roasting the jalapeños is the most complicated part of all, and it’s not even remotely complicated. You just put your oven on broil & stick the jalapenos right on the oven rack. Broil them near the heat (top of the oven) and turn them after a couple of minutes with a pair of tongs. You want each side to get nice & blackened. Once blackened, just pop them into a ziplock bag & seal it shut. Let the peppers sit in there and steam for about 15 minutes while they cool. Once cooled, the blackened skin will just slip right off. Remove the seeds if you don’t like it spicy (or leave if you do!) and just chop them up or leave him whole. They are SO good!

Serve it alongside a bowl of Homemade Roasted Tomato Soup for the ultimate treat!

Roasted Jalapeno Grilled Cheese

Ingredients:

  • roasted jalapenos (directions in recipe)
  • shredded pepperjack cheese (equal part to cheddar)
  • shredded cheddar cheese (equal part to pepper jack)
  • sliced bread
  • softened butter

Directions:

Pile the roasted jalapeños & both cheeses in between 2 slices of bread. Using shredded cheese instead of sliced cheese allows the cheese to melt faster & more evenly. Spread the outside pieces of bread with softened butter & cook in a skillet at medium heat until both sides are lightly browned and the cheese inside is melted.

To roast jalapenos: Put your oven on broil & stick the jalapenos right on the oven rack. Broil them near the heat (top of the oven) and turn them after a couple of minutes with a pair of tongs. You want each side to get nice & blackened. Once blackened, just pop them into a ziplock bag & seal it shut. Let the peppers sit in there and steam for about 15 minutes while they cool. Once cooled, the blackened skin will just slip right off. Remove the seeds if you don’t like it spicy (or leave if you do!) and just chop them up or leave him whole. They are SO good!

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