Festival Classic Snack: Grilled Cheese & Jalapeño Poppers Fusion

Allergens

Dairy, Wheat

Ingredients

• 4 slices thick
• cut bread
• 4 oz cream cheese, softened
• 2 cups shredded cheddar cheese
• 8 jalapeños, halved and seeded
• 1/2 cup crumbled bacon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 3 tablespoons unsalted butter, melted

Instructions

1. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix until well combined.
2. Stuff each jalapeño half with the cream cheese mixture, filling them to the brim.
3. Place the stuffed jalapeños on a preheated grill, cooking for 5 7 minutes or until the cheese is melted and bubbly, turning occasionally.
4. While the jalapeños are grilling, assemble the grilled cheese sandwiches by placing two slices of bread on a preheated griddle, adding a layer of cheddar cheese between them. Cook for 2 3 minutes per side or until golden brown and cheese is melted.
5. To serve, cut the grilled cheese sandwich diagonally into triangles and skewer a grilled jalapeño between each triangle. Garnish with extra bacon bits, if desired.

Chef’s Insight

To add an extra smoky flavor, use applewood smoked bacon.

Notes

This recipe is best enjoyed immediately after cooking while the grilled jalapeños are still hot and gooey.