It’s #nationalgrilledcheeseday, like everyone’s fave day, right? I mean who doesnt LOVE everything cheesy? I took my favorite bacon wrapped jalapeno popper and basically smashed it between two perfectly toasted sourdough slices because one, Seattle is known for it’s super awesome sourdough and two, why not smash something totally awesome together?
This recipe started when we had leftover bacon wrapped jalapeno poppers that I stuffed with chipotle cream cheese, yes, we like it spicy round here. My kids wanted a grilled cheese and one thing led to another. The chipotle just adds that little bit of smokiness that pairs perfectly with the smoky bacon and cool creamy cream cheese. AND I absolutely love using Seattle Sourdough Baking Company bread. They’ve been around on Pier 57 since the early 80’s pumping out THE BEST sourdough around!
Bacon Chipotle Jalapeno Popper Grilled Cheese
Ingredients
- 8 slices thick cut bread I like sourdough
- 4 jalapeno roasted, seeds removed
- 8 slices bacon cooked
- 1 cup cream cheese whipped
- 1 cup mozzarella cheese grated
- 1 cup monterey jack cheese grated
- ¼ cup chipotle in adobo sauce
- 8 tbsp butter
Instructions
- In a small bowl, combine cream cheese, chipotle, mozzarella and monterey jack cheese
- Spread cheese mixture over 4 of the slices of bread
- Top each with with one jalapeno (tear in half to cover surface)
- Top with 1 ½ slices bacon and other piece of bread
- In a large saute pan, melt 2 tbsp butter
- Grill two of the sandwiches at a time until brown on one side (I put a lid over to melt cheese better)
- Add another 2 tbsp butter and flip over cooking until browned
- Repeat with other two sandwiches
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