For this month’s Crazy Cooking Challenge the participating bloggers were challenged by our hostess Tina, of Moms Crazy Cooking to find the ultimate grilled cheese sandwich and I’m telling you, I found it. This is no ordinary grilled cheese sandwich, this is an over the top totally outrageous Jalapeno Popper Grilled Cheese Sandwich. Let me explain the challenge a bit and then I’ll get to the sandwich. The way that the Crazy Cooking Challenge works is that each month there is a dish that our hostess Tina challenges the participating bloggers to make. We all go out searching non-celebrity blogs looking for what we think is the ultimate recipe for that dish and once we find it, we make it and then all on the same day we do our post featuring the recipe and the blog where it was found. As I said, this month the challenge was to find the ultimate grilled cheese sandwich and I was excited because though I’m not a real sandwich lover, I have always adored grilled cheese sandwiches. Honestly, school cafeteria grilled cheese and tomato soup was my absolute favorite when I was growing up. Can’t say that you’d get me to eat it today but oh, the sweet delicious memories.
When I started searching blogs for grilled cheese inspiration my first thought was to do a more grown up version of my childhood favorite, maybe mini grilled cheese sandwich croutons floating on creamy roasted tomato soup but then decided that I needed to leave my childhood behind so I ventured out into a whole new world of grilled cheese sandwiches. I found so many fabu grilled cheese sandwiches the choices were overwhelming. I drooled over a gorgeous pepper jack cheese, bacon, avocado & apple grilled sandwich as well as a caprese sandwich with pesto, tomato & fresh mozzarella, but I make an open faced version of that so I thought I’d move on. I was tempted to make a pizza grilled cheese on rosemary focaccia as well as a very unique and delicious sounding goat cheese, strawberry & watercress sandwich. Then I happened upon Kevin’s Jalapeno Popper Grilled Cheese Sandwich and I knew I had found my sandwich because I am a jalapeno popper lover and I knew that by using his sandwich as inspiration I could create popper grilled cheese nirvana…and I did.
I laid half the slices of bread, buttered side down, in a cool cast iron skillet.
I added a generous layer of shredded Fiesta Blend Cheese.
Topped the cheese with crispy bacon bits.
Back after our final summer harvest of 8 million jalapenos, I stuffed some of them with cream cheese and froze them to be used later. I pulled a few of them from the freezer and baked them from frozen at 500F for 20 minutes, until they were cooked through and delicious. Thankfully I made more than I needed as I couldn’t resist eating a few and man were they delicious and really got me even more excited about the sandwiches I was making. So after I popped a few of the hot poppers in my mouth I added the cooled down ones to the sandwiches.
This sandwich is not for the faint of heart and don’t even ask how you can turn down the heat on it because it ain’t gonna happen. This is hot, cheesy, creamy, bacony, buttery, crispy over-the-top deliciousness. And see all those crispy little bits of cheese in the pan and attached to the sandwiches? Yep I ate every last piece.
- thinly sliced jalapeno cheddar bread
- salted butter, room temperature
- Fiesta Blend Cheese
- bacon bits
- cream cheese filled jalapenos, roasted and cooled
Generously butter one side of each slice of bread and place half of the slices buttered side down in a cool cast iron skillet or heavy bottomed pan. Add a generous amount of shredded cheese to each slice of bread. Top the cheese with desired amount of bacon bits. Add the roasted jalapenos and more cheese. Add the remaining buttered slices of bread, buttered side up. Turn on the heat to medium low and using a press or a pot lid, press the sandwiches a little. Cook sandwiches until the bottom is golden brown and then carefully flip the sandwich and cook until the cheese is completely melted and the remaining side of bread is golden. Allow to sit for a minute or two before slicing.
My previous Crazy Cooking Challenge entries:
Blueberry Muffins Challenge: Skinny Blueberry Lemon Poppy Seed Muffins
Spaghetti with Red Sauce Challenge: Tomato Sauce with Onion & Butter
Chocolate Cake Challenge: Double Chocolate Meyer Lemon Mousse Cake
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup
Fudge Challenge: Biscoff Fudge
Mashed Potato Challenge: Aloo Tikki
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps
Mac & Cheese Challenge: Velvety Mac & Cheese