- 4 jalapeños
- 1 tablespoon olive oil
- 2 oz full fat cream cheese room temp
- ¼ cup scallions chopped greens and whites
- 1 tsp garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 slices bacon
- 4 oz sharp cheddar cheese shredded
- 4 slices sourdough bread
- 2 tablespoon unsalted butter room temp
Drizzle the jalapeños with olive oil and bake at 400℉ for 20 minutes until roasted.
Place the bacon strips on an aluminum foil lined baking sheet (even better if you have a wire rack!). Bake in the oven with the jalapeños for 15 minutes or until desired crispness.
Add the cooked jalapeños to a bag or bowl and seal closed to steam for 10 minutes. Then cut in half and cut out the seeds and membrane.
In a small bowl combine the softened cream cheese, chopped scallions, garlic powder, salt, and pepper.
On two pieces of bread spread the cream cheese mixture, followed by slices of jalapeño, followed by slices of bacon, topped with shredded cheese. Butter the 2 remaining pieces of bread and top the sandwich off.
In a pan on medium heat, place the sandwich buttered bread-side down. While that side is cooking, spread the top slice with butter. Cook each side for 3-5 minutes until golden.
Calories: 1042kcal | Carbohydrates: 74g | Protein: 35g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2109mg | Potassium: 447mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1743IU | Vitamin C: 36mg | Calcium: 516mg | Iron: 6mg
Course: Appetizer, Appetizers, Lunch/Dinner, Main Course
Cuisine: American
Keyword: Grilled cheese, Jalapeno popper