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Jalapeno Popper Cream Cheese Sandwich

HAPPY CINCO DE MAYO!



Being that I’m a lover of Mexican food, how could I possibly not celebrate Cinco de Mayo?  jalapeno popper sandwich 3


This Cinco de Mayo I wanted to make something Mexican, but the only ingredients I had on hand were half Mexican.
   Cheddar Cheese ~ yes, Mexican
   Jalapeno ~ yes, Mexican
   Cream Cheese ~ not so Mexican
   Bread ~ so NOT Mexican!
Close enough.
jalapeno popper sandwich 4


Y’all know Jalapeno Poppers are my biggest weakness when it comes to junk food, and I shamelessly admit that I usually have a box of the cream cheese kind in my freezer, but I only eat them like once a month.  I know, I’m so BAD!jalapeno popper sandwich 7


After making my own Baked Jalapeno Poppers stuffed with Cream Cheese, I wanted to make something similar in the form of a sandwich, if you will.  jalapeno popper sandwich 2


jalapeno popper sandwich 6


It’s ooey, gooey, a little unhealthy, but oh so good!  Now all I need is some tequila to wash it down.
Happy Cinco de Mayo everyone… eat, drink, & be merry!!!jalapeno popper sandwich 5







INGREDIENTS (makes 4 sandwiches, maybe 5):

  • Jalapeno – 12  (sliced in half & deseeded & broiled)
  • Neufchatel Cream Cheese – 3 ounces  (or use 1/3 less fat)
  • Milk 2% Reduced Fat – 2 to 3 tbsp  (depends on how diluted you want the cream cheese spread, start with 2 tbsp)
  • Garlic Powder – 1/2 tsp
  • Cayenne Pepper – 1/4 tsp  (omit if you can’t handle heat)
  • Black Pepper – 1/4 tsp
  • Salt to taste – 1/3 tsp  (use less or more)
  • Medium Cheddar Cheese – 1/2 cup  (grated for cream cheese mixture)
  • Medium Cheddar Cheese – 1 cup  (grated… use how much cheese you’d like for the sandwich)
  • Unsalted Butter – just to glaze the skillet  
  • Whole Wheat Multigrain Bread – 2 slices per sandwich



DIRECTIONS:
1. Set the oven to BROIL HIGH!preheat
2. Start by slicing and deseeding the jalapeno poppers.  You really need 12 poppers at least, I ended up doing this in 2 batches since I wasn’t sure how many to use initially.
3. Into the oven for 15 to 20 minutes, keep checking after 10 minutes on broil.


CREAM CHEESE SPREAD
4. In the meantime, make the cream cheese spread.  Add cream cheese and milk to a bowl.
5. Season with garlic powder, cayenne pepper, black pepper, and salt.
6. Mix.
7. Grate enough cheddar cheese for the cream cheese spread and the sandwiches.
8. Add 1/2 cup of cheddar cheese to the cream cheese spread.
9. Mix well.  Check for seasonings at this point.
10. Check on the jalapeno poppers, this is what they should look like.  Love the taste of broiled jalapeno. 


ASSEMBLE
11. Spread the cream cheese spread on each slice of bread. 
12. Top a slice of bread with cheese.
13. Then top with jalapeno.
14. Heat a cast-iron skillet on low to medium heat (dial 3).  Once hot, glaze with very little butter.  I highly recommend using a cast-iron skillet for that enhanced flavor.
15. Gently place both slices of bread on the skillet. 
16. After about a minute or 2, top the jalapeno with cheddar cheese.
17. Place the other slice of bread over the cheese.creamy mushroom pasta 192
18. Cook on both sides until done.  Split in half and serve immediately. 
19. Repeat the assemble steps for the next sandwich.  Enjoy!





TELL ME: Are you celebrating Cinco de Mayo?  What are you eating, drinking, doing?  Where you eating out?  Share the love!



Reader Interactions

Comments

  2. Khushboo says

    I love anything cheesy & Mexian, including the sound of this sandwich :)! The only thing I would add is a side of salsa for dipping purposes! My Cinco De Mayo involved a friend's surprise party which was Cinco De Mayo themed…and hence mid-day margaritas were consumed. I had a burrito bowl with quinoa & eggs for dinner because it only seemed right ;)!

    Reply

    • honeywhatscooking says

      Me too, Khushboo. Cheese and Mex go hand in hand, think I'll be eating Mexican tonight again for dinner. Salsa would make a difference too. So great you celebrated Cinco de Mayo in Mumbai, didn't know it was popular there. I love margaritas, they are my fave! Burrito bowl with quinoa sounds really nice.

      Reply

  3. Parita says

    Saw this post over the weekend and was seriously craving grilled cheese the rest of the time. YUM! We didn't do anything for Cinco de Mayo this year. Too busy and tired from the move. However, you better believe that we will be fiesta"ing" it up next year!

    Reply

    • honeywhatscooking says

      Awwww.. thanks Parita. You're in Miami, everyday is Cinco de Mayo. 🙂 The Mex food there is so good. Hope you are all settled in after your move. Can't wait to read about it and see pictures.

      Reply

  4. Lauren says

    OMG I didn't do anything for cinco de mayo. I might just have to have a belated celebration with margaritas and your recipe. Are the jalapenos still really spicy after broiling? (I'm scared of a lot of spice but I do love the kick).

    Reply

    • honeywhatscooking says

      Lauren – weren't you up in Maine this weekend? You ate all these crawly things. 🙂 The jalapenos are seriously toned down after broiling them. Since you are paranoid, I would skip the cayenne pepper, but don't skimp on the jalapeno, once deseeded and broiled, they are perfect. I could eat them broiled with no issues. Hope you try it.

      Reply

  5. Dixya says

    oh my this looks so good..I did not do much Cinco de Mayo but made Mexican Lasagna with guac. Posting recipe tomorrow 🙂

    Reply

    • honeywhatscooking says

      Kiran – It is so yum! You should totally get a cast-iron skillet, the one I bought is Lodge, and they are only $30, so affordable and excellent excellent quality. There is definitely a difference in taste.

      Reply

  15. eatgood4life.blogspot.com says

    OMG, these sandwiches look awesome. I had something similar in TN this Christmas that I wanted to replicate and these look very similar if not better to the ones I had. For sure I will be making these sandwiches very very soon 🙂 By the way the pasta with the creamy mushroom sauce was delish. A keeper for sure and I will be posting the recipe soon! Can't wait to try these puppies, pinning 🙂

    Reply

    • honeywhatscooking says

      Miryam – thanks so much.. I'm so glad you enjoyed the Mushroom Pasta.. it was awesome. I wanna make more variations of it. Can't wait until you post your version. Wow, you ate these in TN, I'm sure the food scene there is great, ultimate Southern comfort food. Thanks!

      Reply

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