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

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.

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.