I’m on a major jalapeno popper kick right now. First, I tried these sandwiches (which are amazing, by the way), then jalapeno popper chicken (even more amazing!), and I have jalapeno popper dip planned for later this week. Whoever decided to pair jalapenos with cream cheese was a genius.
Genius, I say.
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sourdough bread
1 TBSP softened butter
1 TBSP softened cream cheese
1/4 cup jack and cheddar cheese, shredded
Place the peppers on a baking sheet with the cut side facing down.
Broil in oven until the outer layer of the skin has blackened, about 8-14 minutes.
Put peppers in a ziploc bag or other sealable container and let them cool until you’re able to handle them without scorching your fingers off.
Pinch the skins off of the peppers.
Assemble sandwich and grill on each side until golden brown.