Popper Grilled Cheese

[mos]

Popper Grilled Cheese

2 large jalapeño peppers or a handful of jarred pickled jalapeños

1 1/2 oz cream cheese, room temperature

1 scallion, chopped

Black pepper to taste

2 slices Colby Jack cheese

2 slices sourdough bread

1 tbs butter

Roast fresh jalapeños on a grill or burner of a gas stove top, charring all sides. Place the roasted jalapeños in a paper bag to steam and loosen the skin.

After 10 min, remove the peppers and, wearing rubber gloves, peel the charred skin from the peppers.

Slice in half and remove the seeds. Now slice the remaining pepper into bite-size pieces. The roasting and chopping can be skipped if using jarred jalapenos.

In a bowl, mix the cream cheese, green onion, and some black pepper.

Butter one side of each of the bread slices. Flip over the slices and on one, generously slather the cream cheese mixture. Top with the jalapeños and cheese. Close over with the other slice of bread, buttered side out.

Place the pat of butter in a skillet and heat over medium high heat. Grill both sides until golden brown and cheese is melty.

 

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