Jalapeño Popper Grilled Cheese
Jalapeño Popper Grilled Cheese is the sandwich mashup you didn’t know you needed. It’s got all the best parts of a classic grilled cheese—gooey cheddar, golden toasted bread—but with a creamy, spicy twist. The double cheese filling is studded with chopped jalapeños and layered with crispy bacon, giving every bite that perfect pop of flavor.
This sandwich is bold, cheesy, and incredibly satisfying. Whether you’re making a quick lunch or treating yourself to a comfort food dinner, this grilled cheese delivers heat, crunch, and melty goodness in one pan-fried package.
And, it’s so easy! You just need a handful of ingredients, some good crusty bread, and before long, a big, bold and sassy lunch or dinner is ready to eat!
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Ingredients
- Cream cheese – You can use any kind of cream cheese, even light cream cheese.
- Jalapenos – Fresh jalapenos are best, and scoop out the seeds if you don’t want it too spicy.
- Garlic powder – Powder, not salt. Garlic salt will make your sandwich too salty with the cheese and bacon.
- Bread – I love a good crusty bread with this grilled cheese, but sandwich bread will also work.
- Cheddar cheese – Bring on the sharp cheddar! Shred it yourself with a rotary cheese grater for the most melty cheese ever.
- Bacon – Nice and crisp! You can use precooked bacon if you’re crunched for time.
- Butter – Or any spread. You can even use mayo instead of butter and it’ll crisp up nicely.
How To Make Jalapeño Popper Grilled Cheese
Scroll down for the full recipe card with exact measurements and printable instructions.
Grab a small mixing bowl (I love a stainless steel bowl with a silicone base because it won’t slide around on your counter) and mix the softened cream cheese, chopped jalapeños, and garlic powder until smooth and combined. This creamy base brings the “popper” flavor to life.
Lay out your bread slices on a cutting board. Top two slices with two slices of cheddar cheese each. Spread half of the jalapeño cream cheese mixture over the cheese, then add two slices of cooked bacon (cut in half to fit neatly). Layer on two more slices of cheddar and top with the remaining bread.
Brush the outside of each sandwich with melted butter. I like to use a silicone pastry brush here because it spreads evenly and is super easy to clean.
Preheat a nonstick skillet or cast iron pan over medium heat. Once hot, carefully place the sandwiches in the skillet and cook until golden brown on the bottom, about 3–4 minutes. Flip and cook the other side until the cheese is melted and the bread is crisp and golden.
Transfer to a cutting board, slice in half, and serve immediately. You’ll want to dive in while the cheese is still gloriously gooey.
Chef Jenn’s Tips
- Use thick-cut bacon for more crunch and flavor.
- Try pickled jalapeños for tang, or leave some seeds in if you like more heat.
- Use a sandwich press or a heavy pan to press the sandwiches slightly for more even browning.
- If you’re making several, keep finished sandwiches warm in a 200°F oven while you work in batches.
Recommended
Make It A Meal
Pair this grilled cheese with a creamy tomato soup, a crisp green salad, or even a handful of kettle chips for crunch. A cold glass of lemonade or a fizzy soda finishes the meal perfectly.
Storage
Leftover grilled cheese sandwiches are best eaten fresh, but you can store them in the fridge for up to 2 days. Reheat in a skillet or air fryer to restore crispness—avoid the microwave, as it will soften the bread. The cream cheese filling can be made ahead and stored in the fridge for up to 3 days.
Jalapeño Popper Grilled Cheese
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons jalapenos chopped (seeds and membranes removed)
- ¼ teaspoon garlic powder
- 4 slices bread
- 8 slices cheddar cheese
- 4 slices bacon fully cooked
- 4 tablespoons butter melted
Instructions
- Combine the cream cheese, chopped jalapeños, and garlic powder in a small mixing bowl.
- Lay two slices of bread on a clean surface and top each with two slices of cheese.
- Divide the cream cheese jalapeño filling onto each sandwich and spread out edge-to-edge.
- Cut the slices of bacon in half and place on the sandwiches over top of the jalapeño filling.
- Top with the remaining slices of cheese and the remaining slices of bread to complete two sandwiches.
- Heat a skillet over medium heat. Brush the melted butter onto the outward-facing sides of the bread on each sandwich. Place the sandwiches on the skillet and cook until golden brown. Flip and cook the other side until golden brown and the cheese is melted. Remove the sandwiches from the heat, cut in half, and serve hot.
Notes
Chef Jenn’s Tips
- Use thick-cut bacon for more crunch and flavor.
- Try pickled jalapeños for tang, or leave some seeds in if you like more heat.
- Use a sandwich press or a heavy pan to press the sandwiches slightly for more even browning.
- If you’re making several, keep finished sandwiches warm in a 200°F oven while you work in batches.
