Want to give a classic grilled cheese a Tex-Mex twist? This recipe pairs spicy jalapeños and Colby Jack cheese with cream cheese and scallion to turn up the heat and take your grilled cheese up a notch.
- 2 large jalapeño peppers (large, or a handful of jarred pickled jalapeños)
- 1.5 oz. cream cheese (room temperature)
- 1 scallion (chopped)
- Black pepper to taste
- 2 slices Colby Jack cheese (you can also substitute another Tex-Mex style cheese)
- 2 slices sourdough bread (or any bread you like)
- 1 tbsp. butter (for greasing your skillet)
- Roast fresh jalapeños on a grill or burner of a gas stove top, to char all sides. Place the roasted jalapeños in a paper bag to steam and loosen the skin.
- After 10 minutes, remove the peppers and wearing rubber gloves, peel the charred skin from the peppers. (Don’t try to do this without gloves.)
- Still wearing gloves, cut off the top of each pepper. Slice in half and remove the seeds. Now you can slice the remaining pepper into bite-size pieces. (Note: you can skip this step if you opt for the jarred jalapeños).
- In a bowl, mix the cream cheese, green onion, and some black pepper.
- Butter one side of each of the bread slices. Flip over the slices and on one, generously slather the cream cheese mixture. Top with the jalapeños and cheese. Close over with the other slice of bread, buttered side out.
- Place a pat of butter in a skillet and heat over medium high heat. Grill both sides until golden brown and cheese is melty.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|