Jalapeno Popper Grilled Cheese

This is seriously, the best grilled cheese I’ve ever made.  And I make a pretty good grilled cheese.  I made two at first, and as we sit down to eat Jayesh takes a bite, pauses and smiles at me.  As he finishes his sandwich he whispers to me, “Are you going to make more?”  That is a success!  Of course I made more!

 

This sandwich is packed with flavor and so easy to make.  

Here’s what you need:

Bread

Jalapenos

Cooked bacon (skip this to make it vegetarian!)

Cream Cheese

Shredded mozzarella

Pepper

Garlic Powder

Emeril’s Original Essence Seasoning

 

First set your oven to broil and put your jalapenos on a baking sheet and roast them.  Flip them and keep an eye on them.  You want them nicely charred on every side.  They should be cooked through as well.  Once they are done immediately put them in a ziplock bag.  They’ll be easier to peel.  I always skip this step, I don’t really mind the skins.  Most of it will flake away when you chop them up.  So once you’re done with that, chop them up.  Remove the seeds if you like, but we leave them in because we love the heat!

Next mix your cream cheese and shredded cheese together.  Just eyeball it.  You want the consistency spreadable but pretty full of shredded cheese so it will melt throughout the sandwich.  I sprinkled in garlic powder, pepper, and Emeril’s original essence.  Again I just eyeballed this, tasting it along the way until it was flavorful.

Spread the cream cheese mixture on the bread (every slice), top with chopped grilled jalapenos, and put a couple of slices of bacon on top.  

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Heat up your pan with some butter.  Once it’s hot enough, put your sandwich on and grill it until it’s nice and toasted on both sides and the cheese is melted.

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Careful it’s HOT, but SO SO good!

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Enjoy!

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Touchdown Poppers

It is football season here in the US and that means appetizers and game food galore!  We don’t really keep up with sports in our home, but we still enjoy game food every now and then.  I remember once upon a time I used to sit and watch the game, but these days family time is just too precious.  Reason # 293847923847384 that I love my husband – he agrees!  I know this is a rare quality!  He puts me and our son first and any free moment he gets, he’s with us.  So football obsession doesn’t exist in our home, thank God.

On with the recipe!
This is a twist on jalepeno poppers.  Although I LOVE a good jalepeno poppers and I’m pretty sure I make the best ones, sometimes its tedious.  Cleaning out the peppers, mixing the cream cheese, stuffing them, breading them, etc.  I thought..hmm..why not stuff them in bread?!  This is like a jalepeno pepper and a kolache had a baby.  DELICIOUS!

What you need:

BACON!!! (cooked)

Crescent rolls

Cream Cheese

Jalapeno

First things first you have to POP open that can of rolls and unroll the dough.  Place it on a greased cookie sheet.

Put a little bit of cream cheese in the center of each triangle and then top with bacon and jalapeno.  We got a really strong batch from the farmer’s market so I only put two slivers in.

Next roll up the rolls and make sure to seal around the cheese so it doesn’t ooze out.  You could add in some mozzarella if you want it more cheesy.

See how innocent they look?

Cook it like normal, until it’s golden brown.  I think it’s at 350 degrees.
I pulled them out and brushed the top with butter and garlic powder and put them back in to make them more golden.

Be careful when you bite in, the inside is even hotter than the outside!  The cheese will scald your tongue!!

You could easily make this vegetarian, but since the bacon does so much for the flavor perhaps add something to the cream cheese.  I bet it would be good with a little salt, pepper, garlic powder, and Emeril essence.  Or whatever your heart desires!

Enjoy!  And stay tuned for the Easy Peasy Apple Cake!