Jalapeno and Bacon Grilled Cheese-

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8 slices of bread

1/2 cup cream cheese softened

1 cup of shredded cheddar cheese at room temperature ( I use Sharp)

1 cup of Monterey Jack shredded cheese at room temperature

4 tablespoons butter-

Bacon 4 slices, (optional)

blend chees together and it should be spreadable, spread generously on one side, then add 2 slices of bacon (optional) heat your nonstick skillet adding 2 tablespoons of butter. Let the butter melt then add 2 sandwiches to the skillet. Cook on medium to low heat until brown then flip, when both sides are brown they are ready. Remove from heat let cool for a minute or so then cut and enjoy. They go well with Tomato bisque soup.

NOTE: if you only want 2 make 1/2 or refrigerate for the next time

17 thoughts on “Jalapeno and Bacon Grilled Cheese-”

  1. This recipe sounds delicious. I would have to leave the jalapeños off. Tomato bisque is my favorite soup and it would be perfect together. Thank you for sharing. 🙏🏻♥️🙏🏻

  2. I love grilled cheese sandwiches! I just need to get the Monterey Jack cheese, then I can make these! Would be perfect for next Monday or Tuesday cause it is supposed to be frigid cold! I do not like it to be that cold! Spring is so far away! Have a blessed day, Debbie!

      1. That grill cheese sandwich recipe is delicious! So smooth and creamy with the cream cheese! Thank you for sharing. I think my granddaughter is going to make them, too. Perfect comfort food for this frigid cold that has arrived!❤️

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