Jalapeño Popper Grilled Cheese

All the popper vibes—roasted stuffed jalapeños, creamy cheese, crispy bacon—smashed into a golden grilled cheese. Brushing the bread with The Olive Leaf Chipotle or Baklouti Green Chili Olive Oil adds a smoky kick and an ultra-crisp crust. Game day, late-night, or “I deserve this” dinner.

Ingredients (Makes 2 hearty sandwiches)

Roasted Jalapeños

• 2 fresh jalapeños, halved lengthwise, seeds/membranes removed (keep some seeds for extra heat)
• 4 oz cream cheese, softened

Sandwiches

• 4 slices Italian bread (or sourdough/texas toast)
• 2 slices Monterey Jack
• 2 slices sharp cheddar
• 4 slices bacon, cooked crisp
• 1–2 Tbsp chopped cilantro
• 2–3 Tbsp The Olive Leaf Chipotle or Baklouti Green Chili Olive Oil, for brushing/grilling

Directions

1. Roast & stuff. Heat oven to 375°F. Fill each jalapeño half with about 1 oz cream cheese. Place cut-side up on a sheet pan and bake 25–30 min until tender and lightly blistered. Cool 5 minutes, then slice into bite-size pieces.
2. Prep the bread. Brush one side of each bread slice with the olive oil.
3. Build. Place two slices oiled-side down. Top one with Monterey Jack; top the other with cheddar. Divide stuffed jalapeño pieces over one side and 2 bacon slices over the other. Sprinkle with cilantro and close the sandwiches (oiled sides facing out).
4. Grill. Cook in a skillet or on a griddle over medium heat, 3–4 min per side, until deeply golden and the cheese is melted. If browning too fast, lower heat and cover for 1–2 minutes.
5. Serve hot. Slice and dig in.

Heat Levels & Easy Swaps

• Smoky-mild: Use Chipotle Olive Oil.
• Hotter: Use Baklouti Green Chili Olive Oil (spicy!).
• Vegetarian: Skip the bacon and add extra jalapeños or tomato slices.
• Dippers: Tomato soup, ranch, or salsa verde.