Jalapeno Popper Grilled Cheese
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 38
- Sodium
- 291
- Total: 45 min
- Active: 25 min
Ingredients
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
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.