|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Want to give a classic grilled cheese a Tex-Mex twist? This recipe pairs spicy jalapeños and Colby Jack cheese with cream cheese and scallions to turn up the heat and take the gooey sandwich up a notch.
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- 2 large jalapeño peppers or a handful of jarred pickled jalapeños
- 1 1/2 ounces cream cheese (room temperature)
- 1 scallion (chopped)
- Black pepper to taste
- 2 slices Colby Jack cheese
- 2 slices sourdough bread
- 1 tablespoon butter
Roast fresh jalapeños on a grill or burner of a gas stove top, charring 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.)
With gloves still on, 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 the pat of butter in a skillet and heat over medium high heat. Grill both sides until golden brown and cheese is melty.