Stuffed Jalapeño Pepper Grilled Cheese Recipes

JALAPEñO POPPER GRILLED CHEESE

Steps:

• In a large bowl, stir together cream cheese, jalapeño, and garlic powder and season with salt and pepper.
• Butter one side of each slice of French bread. On the other side of two slices, spread a thin layer of the cream cheese mixture.
• In a large skillet over medium heat, add bread with cream cheese mixture, buttered side down. Top with 1/2 cup cheddar and half the bacon, then top with another 1/2 cup cheddar. Top with remaining slice of bread, buttered side up.
• Cook until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more.
• Repeat with second sandwich.

GRILLED STUFFED JALAPENOS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

STUFFED JALAPENO GRILLED CHEESE

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Sprinkle with salt. Wrap in foil. Bake until cloves are soft, 25-35 minutes. Unwrap and cool to room temperature., Meanwhile, cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; let stand, covered, 10 minutes. Peel off and discard charred skin. Cut pepper strips in half., Preheat large cast-iron skillet or electric griddle for medium heat. In a small bowl, squeeze garlic from skins; mash with a fork. Beat in cream cheese, Parmesan cheese and Worcestershire sauce until blended. Spread butter over one side of each bread slice. Spread cheese mixture over unbuttered side of six bread slices. Layer each with jalapeno pepper pieces, one slice provolone cheese and two bacon strips. Top with remaining bread slices, buttered side up. Cook sandwiches until golden brown and cheese is melted, 4-6 minutes on each side.

JALAPENO POPPER GRILLED CHEESE

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.

GRILLED STUFFED JALAPENOS WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar, corn and green onions and season with salt and pepper.
• Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
• For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

GRILLED STUFFED JALAPENOS

Steps:

• Preheat grill to medium-high heat.
• Cook bacon in a skilletover medium heat until crispy.
• Remove bacon, and drain on paper towels, and crumble bacon.
• Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
• Divide cheese evenly, and fill pepper halves.
• Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
• Place peppers on serving platter.
• Sprinkle with tomato, and cilantro.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!

JALAPEñO GRILLED CHEESE

Steps:

• Fill bread slices with next 3 ingredients to make 2 sandwiches.
• Whisk egg and milk in pie plate until blended. Dip sandwiches, 1 at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of each sandwich with both ingredients.
• Melt 2 tsp. butter in medium skillet on medium heat. Add sandwiches; cook 2 min. or until bottoms are golden brown. Add remaining butter to skillet; turn sandwiches. Cook 2 min. or until bottoms of sandwiches are golden brown and cheeses are melted.

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

JALAPENO POPPER GRILLED CHEESE SANDWICH

Steps:

• Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
• Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
• Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.