Jalapeño Popper Bacon Grilled Cheese

0 Reviews

SERVINGS

3

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

If you love jalapeño poppers and bacon, then you’ll adore this sweet and savory twist to the classic grilled cheese sandwich. So gooey and delicious, extra napkins are recommended.

This recipe is made with Jones Dry Aged Bacon.

8oz_CherrywoodBacon (554x429)
ingredients
9 slices Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon 
2 jalapeño peppers
3/4 cup breading mix
3/4 cup beer, divided
6 slices oblong sourdough slices (or other firm bread)
3 tablespoons butter, softened
6 tablespoons jam (flavor of choice)
6 tablespoons cream cheese, softened
6 slices sharp cheddar cheese
6 slices mozzarella cheese
DIRECTIONS
Cook bacon to preference. Keep bacon fat. Set bacon aside.

While bacon cooks, slice jalapenos into 1/4-inch-thick rings. Remove pith and seeds. Leave rings intact.

Combine breading mix and 1/4 cup beer. Mix until smooth, but thick enough to coat jalapeno rings.

Heat 4 tablespoons bacon fat in small frying pan over medium-high heat. Dip jalapeno rings into batter. Drop carefully into hot fat. Fry approximately 3 minutes per side. Place onto paper towel lined plate. Continue until all jalapenos are fried. Add bacon fat if necessary. Set aside.

Pour remaining 1/2 cup beer onto dinner plate. Lightly butter one side of each slice of bread. Dip buttered side into beer. Set beer-buttered side down on parchment-lined tray. Spread jam onto dry side of 3 slices of bread. On remaining three slices, spread softened cream cheese.

On each of the slices with cream cheese, add 2 ​cheddar slices, 3 ​bacon slices, a third of the jalapeno slices and 2 mozzarella slices; top with remaining bread slices jam side down. 

Heat skillet over low-medium heat. Place sandwiches into skillet. Cover and cook approximately 3-4 minutes per side, flipping carefully.

Cut in half. Enjoy with extra side of fried jalapenos or fried pickle chips, fair-style!

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Ingredients

9 slices Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon 
2 jalapeño peppers
3/4 cup breading mix
3/4 cup beer, divided
6 slices oblong sourdough slices (or other firm bread)
3 tablespoons butter, softened
6 tablespoons jam (flavor of choice)
6 tablespoons cream cheese, softened
6 slices sharp cheddar cheese
6 slices mozzarella cheese

Directions

Cook bacon to preference. Keep bacon fat. Set bacon aside.

While bacon cooks, slice jalapenos into 1/4-inch-thick rings. Remove pith and seeds. Leave rings intact.

Combine breading mix and 1/4 cup beer. Mix until smooth, but thick enough to coat jalapeno rings.

Heat 4 tablespoons bacon fat in small frying pan over medium-high heat. Dip jalapeno rings into batter. Drop carefully into hot fat. Fry approximately 3 minutes per side. Place onto paper towel lined plate. Continue until all jalapenos are fried. Add bacon fat if necessary. Set aside.

Pour remaining 1/2 cup beer onto dinner plate. Lightly butter one side of each slice of bread. Dip buttered side into beer. Set beer-buttered side down on parchment-lined tray. Spread jam onto dry side of 3 slices of bread. On remaining three slices, spread softened cream cheese.

On each of the slices with cream cheese, add 2 ​cheddar slices, 3 ​bacon slices, a third of the jalapeno slices and 2 mozzarella slices; top with remaining bread slices jam side down. 

Heat skillet over low-medium heat. Place sandwiches into skillet. Cover and cook approximately 3-4 minutes per side, flipping carefully.

Cut in half. Enjoy with extra side of fried jalapenos or fried pickle chips, fair-style!