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Jalapeno Popper Grilled Cheese

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Recipe

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

8 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 large jalapeño pepper
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4 slices tomatoes
dehydrated
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4 slices whole wheat bread
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2 tablespoons cream cheese
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1 tablespoon salad dressing, creamy ranch
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½ cup monterey jack cheese
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1 tablespoon butter
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Ingredients

Amount Measure Ingredient Features
4 large jalapeño pepper
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4 slices tomatoes
dehydrated
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4 slices whole wheat bread
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3E+1 ml cream cheese
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15 ml salad dressing, creamy ranch
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118 ml monterey jack cheese
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15 ml butter
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 29657% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 478mg 20%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 0%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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