Jalapeno Popper Grilled Cheese Sandwich
Jalapeno Popper Grilled Cheese Sandwich requires around 20 minutes from start to finish. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 33g of fat, and a total of 517 calories. This recipe serves 2. The Fourth Of July will be even more special with this recipe. A mixture of tortilla chips, cream cheese, colby-monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. It is a good option if you're following a vegetarian diet.
Instructions
Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half.
Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun.
Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun.
Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.
Recommended wine: Cava, Grenache, Shiraz
Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.
Caves Roger Goulart Gran Reserva Cava
The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada