Comida Latina, Mains, Recipes, Sandwiches

Jalapeño Popper Grilled Cheese

March 2, 2016
This jalapeño popper grilled cheese has everyone's favorite bar snack stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.

So I had to go and open my big mouth, didn’t I?

If you’ve been following along, you’ll remember on Sunday how I was yakkety-yaking about our 50°F weather and how the world will still be a decent place to live even if it is nearing it’s end (as the Donald Trump presidency is predicting) as long as it is 50°F in February in the upper most reaches of our country. Blah, blah, blah.

Jalapeno Popper Grilled Cheese Recipe

You see where this is going don’t you? Today’s temperature is 10°F…..aaaaaannnnnddd we’re back. Furthermore, Super Tuesday? And in conclusion, I need a grilled cheese.

Jalapeno Popper Grilled Cheese Recipe

I need a grilled cheese that contains not one, but two kinds of cheese, simultaneously sets my mouth on fire and contains bacon. Who’s with me?

Jalapeno Popper Grilled Cheese Recipe

All the essentials of a classic, bar-style popper are here; cream cheese, aged cheddar, jalapeños, and bacon. Tucked neatly inside two slices of buttered, toasted bread. It’s like a handheld jalapeño popper to go.

I’ll take two, please.

Jalapeno Popper Grilled Cheese Recipe

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Jalapeno Popper Grilled Cheese Recipe
Prep time
Cook time
Total time
All the essentials of a classic jalapeño popper stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.
Serves: 1 sandwich
  • 2 slices bread
  • 1 teaspoon softened butter
  • 2 tablespoons softened cream cheese
  • 2 ounces sharp cheddar cheese, sliced
  • 1 small jalapeño, stemmed and thinly sliced
  • 2 slices bacon, cooked and chopped
  1. Heat a frying pan over medium heat. Evenly spread butter on one side of each piece of bread. Evenly spread 1 tablespoon of cream cheese on the other side of both sliced of bread.
  2. Place one slice of bread, butter side down in the frying pan. Top with cheese, jalapeños, bacon, and second slice of bread, cream cheese-side down.
  3. Fry until toasted and golden, then carefully flip and toast the second side, about 2-3 minutes more.
  4. Remove from heat and let sit a couple minutes before cutting and eating.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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  • Neyssa September 17, 2016 at 1:45 am

    I have to give this a try. I’ll probably test it with like two or three little, itsy bitsy slices of jalapeno. Any suggestions for an accompanying soup? And wow, 10 degrees -that time is nearing soon!