Jalapeno Popper Grilled Cheese

Jalapeno Popper Grilled Cheese is a lacto ovo vegetarian main course. This recipe serves 4. For 88 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 510 calories, 15g of protein, and 37g of fat. A mixture of bread, mascarpone cheese, jalapenos, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Jo Cooks. 2366 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 59%, this dish is good. Try Jalapeño Popper Grilled Cheese, Jalapeno Popper Grilled Cheese, and Jalapeno Popper Grilled Cheese for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper.Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.Spread the mascarpone on 4 slices of bread and divide the cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

 

Step by step:

1. Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper.Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet.

2. Bake until the skin is blistered, 10 to15 minutes.

3. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.

4. Spread the mascarpone on 4 slices of bread and divide the cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.

5. Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden.

6. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

Nutrition Information:

covered percent of daily need

 

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