Jalapeño Popper Grilled Cheese

As a Catholic during Lent, I am looking for a meatless meal that my husband will enjoy. Kale and sweet potatoes aren’t really his thing. I pinned a picture of a jalapeño grilled cheese a while ago under my “for Morgan” board and thought it would be ideal for Ash Wednesday. Only problem was when I clicked the picture, the webpage had been taken down. Thank goodness for the pictures on the pin – they made it simple to recreate this recipe!

4 slices white bread
4 slices American cheese (I used 2% cheese)
1 Tbsp cream cheese (I used Neufchâtel cheese)
Jarred pickled jalapeños
Spreadable butter (I used Land ‘o Lakes reduced fat)

Makes two sandwiches.

Warm a non-stick frying pan over medium heat. Butter one side of two of the slices of bread. Take one of the pieces of American cheese. Spread half of the cream cheese on the American slice (the bread is too delicate for spreading the cream cheese). Lay the slice of American cheese cream cheese side up on a piece of bread (buttered side down). Put as many jalapeños as desired on top of the cream cheese. Place another slice of American cheese on top of the jalapeños. Finish with the other piece of bread. Place in the hot pan for about 2 minutes on until brown on each side. Repeat for the second sandwich.





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