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Jalapeno Popper Grilled Cheese

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 sandwiches
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6 jalapenos, halved lengthwise

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

1 cup shredded aged Cheddar

1/2 cup mascarpone cheese 

8 slices country white bread 

2 tablespoons butter


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Toss the jalapenos with 1 tablespoon olive oil and some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skins are blistered, 10 to 15 minutes. Put the jalapenos in a plastic baggie to let the skins loosen. Pull off the skins and remove a majority of the seeds and ribs. Set aside.
  3. Mix the Cheddar and mascarpone in a bowl and spread the mixture on one side of each slice of bread. Place the jalapenos on half of the slices, then top with the remaining slices, cheese-sides in.
  4. Heat 1/2 tablespoon olive oil and 1 tablespoon butter on a flat griddle over medium heat. Grill one side of the sandwiches until golden, about 5 minutes. Flip the sandwiches and add the remaining 1/2 tablespoon oil and 1 tablespoon butter to the griddle. Cook on the second side until the outsides are golden and the insides are all melty and gooey, another 5 minutes.