Jalapeno Popper Grilled Cheese Sandwiches

Last night we made Grilled Cheese sandwiches. They were delicious although they made a mess of my face and the counter. Luckily Heather has a panini maker so we used that to cook the sandwiches. They turned out great. The bread I bought cut into huge slices so the 5 jalapeños I prepared for this weren't quite enough. Next time I will cut the bread first to make sure I have enough coverage.

I deseeded the jalapeños completely because i didn't want the sandwiches to be too spicy for Heather, but the cream cheese totally counter balances the spice, so leaving them in would be great as well.

Overall Impression: Delicious. However this recipe does have a lot of saturated fats in it so I will try not to make it too often.

Recipe

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

The Recipe can be found at: http://punchfork.com/recipe/Jalapeno-Popper-Grilled-Cheese-Sandwich-Closet-Cooking