Jalapeño Popper Grilled Cheese
Melty goodness with a kick | 2 servings
It’s nearly impossible to make a grilled cheese taste any better, but we accepted the challenge. Meet the ultimate combo: white cheddar grilled cheese plus tangy pickled jalapeño and cream cheese all sandwiched between buttery toasted sourdough. Need we say more? No matter how you slice it, this melty sandwich is easy to whip up whenever the craving hits.
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
3 ounce
Cream Cheese
(Contains: Milk)
2 ounce
White Cheddar Cheese
(Contains: Milk)
1 unit
Jalapeño
25 milliliters
White Wine Vinegar
Not included in your delivery
Butter
(Contains: Milk)
Nutrition Values
Instructions
Wash and dry produce. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. In a small microwave-safe bowl, combine jalapeño, 1 tsp vinegar, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds; stir and set aside. In a second small bowl, combine cream cheese and cheddar. Place bread slices on a clean work surface. Divide cheese mixture between half the bread slices. Top with pickled jalapeño (draining first) and remaining bread slices to form sandwiches. Melt 2 TBSP butter in a large, preferably nonstick, pan over medium heat. Once butter has melted, carefully add sandwiches; cook, covered, until butter is absorbed, 2-4 minutes. Reduce heat to medium low, then flip sandwiches and 1 TBSP butter to pan. Cook, covered, until cheese melts and bread is golden, 2-4 minutes more. (Lower heat if sandwiches begin to brown too quickly.) Halve sandwiches on a diagonal and serve.