Stuffed Jalapeño Pepper Grilled Cheese

Name: Stuffed Jalapeño Pepper Grilled Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 sandwiches
Ingredients: One 18-ounce box frozen jalapeño poppers; 12 ounces fresh Mexican-style chorizo, casing removed and crumbled (4 to 5 links); Olive oil, as needed; 12 slices Pullman bread; 2 1/4 cups shredded Monterey jack, queso Oaxaca or whole milk mozzarella (about 10 ounces)

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 6 sandwiches

To create an unforgettable grilled cheese, we leaned into the bold flavors of jalapeño poppers and spicy chorizo. The sausage is browned in a skillet, then layered with jalapeño poppers and creamy cheese on sliced Pullman bread. Cooked until golden on the outside and hot and melty within, this sandwich will definitely be a win on game day.

Level: Easy

Total: 40 min
Active: 40 min

Yield: 6 sandwiches

Ingredients

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One 18-ounce box frozen jalapeño poppers

12 ounces fresh Mexican-style chorizo, casing removed and crumbled (4 to 5 links)

Olive oil, as needed

12 slices Pullman bread

2 1/4 cups shredded Monterey jack, queso Oaxaca or whole milk mozzarella (about 10 ounces)

Directions

Watch how to make this recipe.

Prepare the jalapeño poppers according to the package directions for the oven.
Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.