2 slices of sourdough bread
5 ounces Cabot Pepper Jack Cheese, finely shredded, (about 1¼ cups), divided
4–8 thin jalapeño slices, to taste
2 tablespoons finely chopped jalapeño
½ tablespoon finely chopped habanero pepper (optional)
1 tablespoon finely chopped green onions
6 jalapeño-flavored potato chips, lightly crushed
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
HEAT a large nonstick skillet over medium heat. Hold a slice of bread over the skillet to measure the space for the cheese crust.
PLACE 2–4 jalapeño slices in the skillet where the bread will go, then top with ¼ cup Cabot Pepper Jack Cheese roughly the shape and size of the slice of bread. Place the bread on top of the cheese and press down lightly so the melting cheese sticks to the bread.
TOP the bread with ¾ cup Cabot Pepper Jack Cheese, the chopped jalapeño, habanero, if using, green onions, and potato chips. Cover with the other slice of bread.
COOK for 2–3 minutes, or until the cheese on the bottom forms a browned crust.
LIFT the sandwich out of the pan using a spatula and layer the remaining jalapeño slices and Cabot Pepper Jack Cheese in the skillet.
PLACE the sandwich on top of the cheese in the pan, cheese-crust side up, and press down lightly to adhere. Cook for 3–5 minutes, or until the cheese crust is well browned and the cheese in the middle of the sandwich is completely melted.
REMOVE the sandwich from the pan and let rest for 1 minute before slicing.
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