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Jalapeno Popper Grilled Cheese with Bacon Jam & Potato Wedges with Ranch GO

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Recipe Development Team
Recipe Development TeamUpdated on November 13, 2025
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Calories
1230 kcal
Protein
28g protein
Total Time
30 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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: Milk, Eggs)

Not included in your delivery

4 teaspoon (tsp)

Cooking Oil

3 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories1230 kcal
Fat76 g
Saturated Fat32 g
Carbohydrate103 g
Sugar28 g
Dietary Fiber5 g
Protein28 g
Cholesterol140 mg
Sodium1790 mg
Trans Fat1.5 g
Potassium1170 mg
Calcium490 mg
Iron3.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Preheat oven to 425 degrees. Wash and dry produce. Trim and quarter jalapenos lengthwise, removing ribs and seeds for less heat. Slice potatoes into 1/2 inch wedges.

2
  • Toss potato wedges on a baking sheet with a large drizzle of oil, fry seasoning, salt, and pepper. Roast on the top rack until golden and cooked through, 20-25 minutes.

  • Meanwhile, heat a drizzle of oil in a large pan over medium high heat. Add jalapenos and cook 2-4 minutes a side until charred and slightly softened. Set jalapenos aside, when cool enough to handle, roughly chop.

3
  • In a small bowl, combine cream cheese with charred jalapeno.

  • Lay bread on a clean work surface. Spread half the bread with jalapeno cream cheese and the other half with bacon jam. Top the cream cheese with cheddar and close sandwiches.

  • Melt 2 TBSP butter and a drizzle of oil in a large pan over medium heat. Once hot, add sandwiches and push around in pan until butter has absorbed. (For 4 servings, work in batches or use a second pan, using 2 TBSP butter for each batch.)  Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. In the last minute of cooking, lower heat and cover pan to fully melt cheese, 1 minute.

4
  • Slice sandwiches in half on a diagonal. Serve with potato wedges and ranch dressing and ketchup as dippers on the side.