Jalapeño Popper Grilled Cheese with Bacon Jam
plus Roasted Potato Wedges, Ketchup & Ranch
- Milk
- Soy
- Wheat
- Eggs
For this gourmet grilled cheese, charred jalapeño cream cheese and bacon jam melt with cheddar between golden, buttery slices of sourdough bread. Served with perfectly seasoned potato wedges, this isn’t your ordinary sandwich—it’s sophisticated comfort food with a spicy twist!
Ingredients
2 unit
Bacon Jam
1 cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
4 tablespoon
Cream Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 unit
Jalapeño
2 unit
Ketchup
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Trim and quarter jalapeños lengthwise, removing ribs and seeds for less heat.
-
Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.
-
Roast on top rack until tender and golden brown, 20-25 minutes.
- While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add jalapeños; cook until charred and softened, 2-4 minutes per side.
- Transfer jalapeños to a cutting board. Once cool enough to handle, roughly chop.
- In a small bowl, combine jalapeños and cream cheese.
-
Lay sourdough slices on a clean work surface.
-
Spread jalapeño cream cheese on half the sourdough slices. Spread jam on remaining sourdough slices. Top jalapeño cream cheese with cheddar; close to form sandwiches.
- Melt 2 TBSP butter and a drizzle of oil in a second large pan over medium heat. Add sandwiches and push around in pan until butter has absorbed. (For 4 servings, work in batches or use two pans.) Cook until bread is golden brown and cheese slightly melts, 4-6 minutes.
- Add 1 TBSP butter to pan, then flip sandwiches; push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes. In the last minute of cooking, lower heat and cover pan to fully melt cheese.
-
Halve sandwiches on a diagonal and divide between plates. Serve with potato wedges, dressing, and ketchup on the side for dipping.
