Jalepeno Popper Grilled Cheese {Foodie Friday}

July 12, 2013

Nothing says summer more than firing up the grill! For a long time I refused to grill. I had my mind set that it was for men. My dad was amazing at it and I’ve yet to have a steak as good as his. He passed his skills to my brother, he’s great. My papaw barbecued chickens for the entire baseball park every year. My uncle grills delicious meats almost once a week in the summer. I bake! Or bring salads. I kept waiting for a husband so it could be his job, but then I got tired of not being able to enjoy grilled things. So I bought a mini table top grill four summers ago and set out to conquer it!

At the beginning of last summer the bottom of that little grill fell out and I never replaced it until two weeks ago. One thing I love to grill that the men in my family rarely did is veggies. I can’t get enough of grilling fresh garden veggies this summer. I got to visit my papaws garden and have free reign of whatever I wanted. I took A LOT of jalapeños! I decided to toss some on the grill for this delicious creation. I highly recommend this! The friend that I invited over and I both said it was the best grilled cheese we had ever had.


This recipe is for two sandwiches. Double ingredient to feed four and so on.

-6 jalapeños
-4 slices of sourdough bread
-6 slices of bacon, cooked
-2 tablespoons 1/3 less fat cream cheese
-1/4 cup reduced fat cheddar, shredded
-1/4 of a small block of Monterey cheese, sliced
-1 tablespoon reduced fat butter


Slice the jalapeños in half lengthwise. Remove the seeds. Grill them so that they get charred on each side, about 3-5 minutes on each side on a hot grill. If you don’t want to grill them you could roast them in the oven or sauté them to get them semi soft but still with a little firmness.

Toast sourdough bread on a baking sheet in the oven on low broil. Toast each side until just barely browning. Watch closely! Broiling things can go from good to bad to worse in seconds. I never close my oven when it’s on broil, ever.

Build sandwiches! Spread each slice of bread with cream cheese. Layer three slices of bacon on two of the pieces of bread and six jalapeño halves on each of the other two pieces of bread. I sprinkled the cheddar on the bacon sides and layered the sliced monetary on the jalapeño side. Back in the broiler they go until the cheese is melty.

Put the sandwiches together. Once they were stacked I smeared a little light butter, about 1/2 tablespoon, on the top of each sandwich and put it back in the broiler to melt and finish toasting the top. Slice and serve! I served mine with grilled mushroom skewers and grilled zucchini. Bacon, cheese, jalapeños… You just can’t wrong!


kasia 2My name is Kasia. I cook. I bake. I plan meals. I organize things. Occasionally I craft and DIY it up. I collect aprons, owls, cookbooks, days of the week notepads, and recipe cards. Most of my recipes are healthy, but every once in a while splurges are totally welcomed (and always indicated). When I’m not cooking, baking, planning meals, blogging, or dreaming about having a bakery, I work as a Resident Director at Mississippi College in Clinton, Mississippi. I have a Bachelor’s in Social Work and 3/4ths of a Master of Arts in Christian Education for Women’s Ministry. I am passionate about ministry with women young and old and doing real life together with all the messiness it holds. Welcome to my kitchen!  Keep up with Kasia at Kasia’s Kitchen.


Melanie Smith July 12, 2013 at 2:37 pm

Oh, this looks yummy! Thanks for sharing!

Kayla July 14, 2013 at 1:55 pm

This looks amazing! Thanks for sharing this with us. I’m adding it to my list of things to try!

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