Jalapeno Popper Grilled Cheese #jalepano #recipe

This entry is part [part not set] of 12 in the series Grilled Cheese Series

The Jalapeno Popper Grilled Cheese!


LiveDan330.com has a new cookbook! We are running a series of posts on grilled cheese recipes to promote it. If you like this recipe, you will love the book. Grilled and Cheesy: 12 Gourmet Grilled Cheeses Easily Made at Home showcases “The Leviathan” which won the Boars Head Boldest Bracket contest in 2014, as well as “The Springly,” a gruyere cheese and asparagus sandwich. It also includes a Hawaiian version of a grilled cheese, an avocado and egg breakfast sandwich, and a decadent cheesecake-filled french toast. Grilled and Cheesy is available through Amazon here:

Sandwich Notes

So how do you combine jalapeño poppers and grilled cheese? We asked ourselves the same question. Our jalapeño poppers are grilled whole and stuffed. But this wasn’t a great way to put them into a sandwich. So, we cut all of the jalapeños in half the long way making little boats for the stuffing. This worked really well for making a sandwich. If you have a jalapeño recipe of your own that you like, go ahead and use it in place of this one. But, ours truly is amazing!



  • 2 tbsp homemade jalapeño butter
  • 5 jalapeño poppers
  • 5 slices of bacon diced
  • 1/3 bell pepper sliced
  • 1/8 cup green olives
  • shredded cheddar
  • 2 slices sourdough bread



To make the jalapeño poppers

1. Combine the following in a medium bowl: one packet of cream cheese, one quarter cup of diced green olives, one quarter cup of crispy cooked and diced bacon, one quarter cup of shredded cheddar cheese

2. Slice jalapeño’s in half, lengthwise to make boats. Fill the jalapeño boats with the filling. Top with cheddar cheese and bake on a baking sheet for 30 minutes at 350 degrees. Make sure to leave some of the filling for the rest of the sandwich. If you don’t like it as spicy, cook them longer at a lower temperature. My wife prefers them at 295 degrees for an hour. She clearly can’t handle the heat the way I can.

To make the jalapeño butter

1. Remove the seeds from one jalapeño pepper and dice it. Then combine the jalapeño and heavy whipping cream in a mason jar and shake until it turns to butter. It will take about 10 minutes of shaking. You know you are done when there is a big lump (butter) splashing around inside a liquid (buttermilk). The butter will have a very nice and subtle jalapeño flavor and burn. Who knew making butter was so easy?




When the jalapeño poppers and jalapeño butter are done, you can build your grilled cheese.


1. Cut slices out of a loaf of sourdough. The sourdough was a great complement to the cream cheese and richness of the rest of the grilled cheese.

2. Melt some jalapeño butter in a cast iron pan. Cast iron is my preferred pan as it heats up evenly and fast and really gives a good flavor. Then, spread a little of the left over cream cheese filling onto a piece of bread and place it in the pan, filling side up.

3. Put the Jalapeño Poppers boats on next.

4. Add some shredded cheddar cheese. Follow that with sliced bell peppers and some more bacon before finishing with some cheddar cheese and the final part of the cream cheese filling before placing the top piece of bread on.


Be careful when you flip this sandwich, we needed two spatulas to help hold the grilled cheese together. Cook and enjoy your jalapeño popper grilled cheese! This is a great way to get your favorite appetizer into your meal and have your wife think you “ate something other than junk.”


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About Chris 759 Articles
Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.