Jalapeno Popper Melt Recipes

JALAPENO POPPER GRILLED CHEESE

Jalapeno Popper Grilled Cheese image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

6 jalapenos, cut in half lengthwise
2 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup mascarpone cheese
1 cup shredded aged Cheddar
8 slices country white bread
2 tablespoons salted butter

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.
Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.
Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

BAKED CREAM CHEESE JALAPENO POPPERS

Baked Cream Cheese Jalapeno Poppers image

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Provided by SANDYBREIT

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 35m

Yield 12

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
Bake until the peppers are just tender, 20 to 30 minutes.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g

CHICKEN JALAPEñO POPPER MELT

Chicken Jalapeño Popper Melt image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

8 jalapeños, halved, seeded and ribs removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
8 thick slices country white bread
1 cup shredded Oaxaca cheese
1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

Preheat the oven to 425 degrees F.
Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
Heat a griddle or nonstick skillet over medium heat.
On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.

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