Jalapeno Popper Grilled Cheese – a delicious recipe with jalapeno pepper, tomatoes, whole wheat bread, cream cheese, salad dressing, cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In advance, (the day before) oven roast your tomato slices sprinkled with a bit of sea salt in a 250 degree F oven overnight until they reach a pliable but mostly dried out state.
2
This is optional but well worth the effort.
3
Roast the jalapeno peppers until the skin blisters and turns black.
4
This is get done over a grill or gas burner but can be done in a toaster oven broiler.
5
Peel, cut in half and seed the jalapeno peppers.
6
Mix the cream cheese and ranch dressing together in a small bowl.
7
Spread over two slices of bread.
8
Then layer on the slices of roasted jalapeno peppers and top with the oven roasted tomatoe (if using) and equal amounts of the shredded Monterrey jack cheese.
9
Top each with the remaining two slices of bread.
10
Butter the outside of the bread.
11
Grill each side in a pre-heated non-stick skillet for about 4 minutes per side or until golden and crispy.
157
kcal
Calories
11
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large jalapeno pepper, 4 slices tomatoes dehydrated, 4 slices whole wheat bread, 2 tablespoons cream cheese, and more.
Yes, Jalapeno Popper Grilled Cheese falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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