Spicy Jalapeño Popper Grilled Cheese with Bacon Jam and Crispy Potato Wedges

This isn’t your average grilled cheese. We’ve taken the classic and given it a spicy, smoky upgrade with a creamy jalapeño popper filling and sweet-savory bacon jam. Sandwiched between golden, buttery slices of sourdough, every bite is a perfect balance of heat, richness and crunch.

Alongside, we’ve got crispy roasted potato wedges seasoned with a special fry seasoning. Serve them with cool ranch dressing and ketchup for dipping and you’ve got a meal that’s both comforting and sophisticated. Perfect for a weeknight dinner or a weekend lunch that feels like a treat.

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Ingredients

2 unit Bacon JamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Trim the jalapeños and quarter them lengthwise; remove the ribs and seeds for less heat.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, the fry seasoning, salt and pepper. Roast on the top rack until tender and golden brown, about 20-25 minutes.
3. While the potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add the jalapeño quarters and cook until charred and softened, 2-4 minutes per side. Transfer to a cutting board. Once cool enough to handle, roughly chop. In a small bowl, combine the chopped jalapeños with the cream cheese.
4. Lay the sourdough slices on a clean work surface. Spread the jalapeño cream cheese on half of the slices. Spread the bacon jam on the remaining slices. Top the jalapeño cream cheese side with cheddar cheese, then close the sandwiches.
5. Melt 2 tablespoons of butter and a drizzle of oil in a second large pan over medium heat. Add the sandwiches and move them around in the pan until the butter is absorbed. Cook until the bread is golden brown and the cheese begins to melt, about 4-6 minutes. Add the remaining 1 tablespoon of butter to the pan, then flip the sandwiches and move them around again. Cook until the second side is golden brown and the cheese is fully melted, another 4-6 minutes. During the last minute, lower the heat and cover the pan to ensure the cheese melts completely.
6. Halve the sandwiches diagonally and divide them between plates. Serve with the roasted potato wedges, ranch dressing and ketchup on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta or Texas toast, but sourdough’s tangy flavor complements the fillings best.

How can I make this recipe vegetarian?

To make it vegetarian, simply omit the bacon jam. You can replace it with a sweet onion jam or extra roasted jalapeños for added flavor.

Can I prepare the jalapeño cream cheese ahead of time?

Absolutely! You can char and chop the jalapeños, mix with cream cheese and refrigerate for up to 2 days. Let it come to room temperature before spreading on the bread.