Lovely Jalapeño Popper Grilled Cheese

In April we celebrated National Grilled Cheese Sandwich month with a jalapeño popper grilled cheese. Yes, it is just as amazing as it sounds. Le boy took the reigns on this dinner and he kindly let me interrupt the kitchen flow with a few clicks of the camera. Be prepared for the perfect combination of cheese, bread & jalapeño. 

I'm ready for lunch now.

{Ingredients: Jalapeño peppers, cut in half lengthwise and seeded; 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.}

{Cut, de-seed & lay halved jalapeño's on a baking sheet.}


{Place the baking sheet on top shelf of oven and broil until the outer layer of skin has blackened, about 8-14 minutes.}

{Place peppers in a zip-lock bag and let them cool about 20 minutes.}

{Begin to assemble your sandwich. Butter each side of the bread and add a layer of cream cheese and shredded cheese to the inside of each pair.}

{Crumple tortilla chips to add an extra bit of crunch. Note: While le boy appreciated the extra crunch, I could do without this step.}

{Remove the skins from the peppers. The skins should easily "pinch" off.}

{Add skinned peppers to the assembly line and close up each sandwich.}

{Grill and take a deep breathe. You'll thank me later.}

{Add a side of tomato soup and enjoy!}