2 jalapeño peppers
4 ounces Cabot Cream Cheese, room temperature
4 ounces Cabot Pepper Jack, sliced
4 slices of thick bread like Texas Toast
1 tablespoon Cabot Salted Butter, softened
Salt and pepper to taste
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
PREHEAT the oven to 350°F and line a small baking sheet with parchment paper.
SLICE the peppers in half, remove the membranes and seeds and stuff each half with 1 ounce of cream cheese. Sprinkle with salt and pepper and place on the prepared baking sheet.
BAKE for 15 t0 20 minutes until the peppers and cheese have softened slightly, but still hold their shape.
BUTTER one side of each slice of bread. Turn two of the slices over and top each with ¼ of the Pepper Jack cheese, two halves of the jalapeno poppers and the remaining cheese. Top with the remaining slices of bread buttered side up.
HEAT a large nonstick or cast iron skillet over medium low heat and grill the sandwiches until the bread is golden and the cheese is melted, about 3 – 5 minutes per side.
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