Jalapeno Popper Grilled Cheese

Preheat broiler on high. Place cut and seeded jalapenos on a baking sheet skin side up. Put on the top rack in your oven and broil until the skin has completely charred, about 10-12 minutes.

Once the peppers are charred, place them in a Ziploc bag and allow them to cool and steam for about 15 minutes.

While the peppers are steaming, place tortilla chips in a Ziploc and crush them until they are all broken up.

After the peppers are steamed, remove the skin from the peppers.

Spread cream cheese on each slice of bread. Then layer peppers, cheeses, and crumbled tortilla chips. Spread butter on each side of bread and cook on a heated griddler or frying pan.

Note: Use gloves when cutting and seeding the jalapenos. If you don’t have gloves, use a Ziploc bag. You will regret it if you don’t as the juices will linger on your hands.