Spicy kicked-up comfort food (Print Version)
# Ingredients:
→ For the Jalapeño Cream Cheese
01 -
4 medium jalapeños, stems removed, halved and seeded
02 -
1 tablespoon olive oil
03 -
4 ounces cream cheese, softened to room temperature
04 -
½ teaspoon garlic salt
05 -
¼ teaspoon black pepper
06 -
½ teaspoon onion powder
→ For the Sandwich
07 -
1 cup shredded mild cheddar cheese, divided
08 -
6 strips bacon, cooked crispy, divided
09 -
4 slices Texas toast (or your favorite thick-cut bread)
10 -
4 tablespoons unsalted butter, softened
# Instructions:
01 -
Heat your oven to 425°F and line a baking sheet with parchment paper. Brush the halved jalapeños with olive oil on all sides, then place them cut-side down on the baking sheet. Roast for about 15 minutes until the skins start to char and blister slightly.
02 -
While the jalapeños are cooling, mix the softened cream cheese with garlic salt, black pepper, and onion powder in a bowl until smooth and well-combined.
03 -
Once the jalapeños are cool enough to handle, roughly chop them and fold them into the cream cheese mixture until evenly distributed.
04 -
Butter one side of each bread slice. Flip two slices over and spread half of the jalapeño cream cheese mixture on each. Top each with 3 strips of crispy bacon and ½ cup of shredded cheddar cheese.
05 -
Place the remaining bread slices on top, buttered-side facing out, to create two complete sandwiches.
06 -
Heat a skillet over medium heat. Add the sandwiches and cook for 3-5 minutes per side, until the bread turns golden brown and crispy and the cheese inside melts completely.
07 -
Transfer to plates and cut in half if desired. Serve immediately while the cheese is still melty and the bread is crispy.
# Notes:
01 -
For less heat, make sure to remove all seeds and membranes from the jalapeños.
02 -
These sandwiches pair perfectly with tomato soup for a complete meal.
03 -
You can prepare the jalapeño cream cheese mixture ahead of time and store it in the refrigerator for up to 3 days.