For a week or so, it seemed like Pinterest was “trending” Jalapeno Popper ____________. And because I love all things jalapeno popper-y, my pin boards are now full of them! A couple nights ago I tried the grilled cheese version. This recipe calls for goat cheese, which, in my opinion, tastes like oily goat hair would taste if it ever accidentally got in your mouth. So I substituted cream cheese instead. I also thought that I had apricot preserves because I use it in several other recipes, but I did not. So once again, I substituted. Concord grape jelly was a good fill-in I believe. I know these ingredients sound weird, but I believe they come together very well. You have salty, sweet, cream, crunchy, tangy, spicy…and it works! I feel bad for my husband sometimes because I’ve been using him as a guinea pig since I discovered Pinterest and especially since I started this blog. He was really not interested in this idea at all, but he was a trooper. Even he admitted, “Well, I don’t hate it.” He’s a strictly basics kind of guy when it comes to food. I literally could serve the same five things over and over for dinner for the rest of our lives and he’d be happy. I, on the other hand, would go insane. So try something new tonight! You might like it!
Jalapeno Popper Grilled Cheese
Recipe adapted from Cooking and Eating From Away via basil-albi
2 slices sourdough bread
2 ounces cream cheese or mascarpone, softened
2 ounces cream cheese or mascarpone, softened
2 slices cooked bacon, chopped
1 jalapeno pepper
1 tablespoon apricot preserves
1 tablespoon apricot preserves
1 tablespoon butter
- Set the oven to broil and cook the jalapenos until skins blacken and blister. Remove jalapenos from the oven and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins. If you are not a fan of heat, slice open the peppers and remove the seeds and ribs.
- Spread one of the slices of bread with the cream cheese. Top with roasted jalapeno peppers, then bacon.
- Spread the other piece of bread with the apricot preserves, and put on top of the other piece. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 4-5 minutes per side.
Nicole Burkholder
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
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Pure Grace Farms says
I am embarrassed to admit I have never tasted mascarpone cheese before. I’m not sure why. With all the recipes coming out now with this particular cheese, I may have to pick some up and give it a try. Your recipe looks like a great place to start.
Blessings,
Shari
Nicole Burkholder says
Don’t be embarrassed! 🙂 I don’t use it very often at all. I prefer the sweeter taste of cream cheese, but if you like tangy cheese or even (gag) goat cheese, then mascarpone would be a good choice. Let me know if you try the sandwich, I’d love to know what you think!
Chrystal @ YUM eating says
Now see, I would make this with goat cheese. Love the stuff! The trick is to finding a brand, texture , flavor and style that you like because they are all different.
Nicole Burkholder says
To each their own, I guess 🙂 I have only had it a couple times and I wanted to gag. I must not have a sophisticated enough palate. 🙂 I found mascarpone to be a good substitute for the creaminess and still a little tang. (Then again, I used cream cheese another time and love that, too.) I’m easy to please-just not when it comes to goat cheese. 🙂
Crissie says
I am totally making these this week!
Nicole Burkholder says
Just please tell me you won’t use goat cheese. Or I will lose all respect for your palate. 😉
Samantha says
Goat cheese is truly among the grossest things I have ever put in my mouth!! So yucky! I think cream cheese is a great sub for these, I’ve been wanting to try them!
Nicole Burkholder says
This is so funny-I’m literally right now making out a menu for the next couple weeks and Jared suggested the Jalapeno popper grilled cheese. I only made it that one time. Great minds and all that… 🙂