Jalapeno Popper Grilled Cheese
Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.
Yield
2 servingsPrep
10 minCook
10 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
jalapeño pepper
|
*
|
| 4 | slices |
tomatoes
dehydrated |
*
|
| 4 | slices |
whole wheat bread
|
|
| 2 | tablespoons |
cream cheese
|
|
| 1 | tablespoon |
salad dressing, creamy ranch
|
|
| ½ | cup |
monterey jack cheese
|
*
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
jalapeño pepper
|
*
|
| 4 | slices |
tomatoes
dehydrated |
*
|
| 4 | slices |
whole wheat bread
|
|
| 3E+1 | ml |
cream cheese
|
|
| 15 | ml |
salad dressing, creamy ranch
|
|
| 118 | ml |
monterey jack cheese
|
*
|
| 15 | ml |
butter
|
|
Directions
In advance, (the day before) oven roast your tomato slices sprinkled with a bit of sea salt in a 250 degree F oven overnight until they reach a pliable but mostly dried out state. This is optional but well worth the effort.
Roast the jalapeno peppers until the skin blisters and turns black. This is get done over a grill or gas burner but can be done in a toaster oven broiler. Peel, cut in half and seed the jalapeno peppers.
Mix the cream cheese and ranch dressing together in a small bowl.
Spread over two slices of bread. Then layer on the slices of roasted jalapeno peppers and top with the oven roasted tomatoe (if using) and equal amounts of the shredded Monterrey jack cheese. Top each with the remaining two slices of bread.
Butter the outside of the bread.
Grill each side in a pre-heated non-stick skillet for about 4 minutes per side or until golden and crispy.
