Bacon Jalapeño Grilled Cheese Recipes

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GRILLED CHEESE, BACON AND JALAPEñO SANDWICHES



Grilled Cheese, Bacon and Jalapeño Sandwiches image

We grilled up a spicier version of the traditional grilled cheese sandwich by adding a chopped jalapeño chile and bacon slices to sharp cheddar. They're ready to bite into in just 25 minutes.

Provided by Cheri Liefeld

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

8 slices bacon
1/2 jalapeño chile, finely chopped
1/4 cup butter, softened
8 slices country-style bread
12 oz sharp Cheddar cheese, sliced

Steps:

  • In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.
  • Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.
  • Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.

Nutrition Facts : ServingSize 1 Serving

GRILLED BACON JALAPENO WRAPS



Grilled Bacon Jalapeno Wraps image

Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.

Provided by Miss G.

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 20m

Yield 6

Number Of Ingredients 3

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Steps:

  • Preheat an outdoor grill for high heat.
  • Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  • Place on the grill, and cook until bacon is crispy.

Nutrition Facts : Calories 391 calories, Carbohydrate 2.2 g, Cholesterol 79.1 mg, Fat 38.3 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 16.6 g, Sodium 577.1 mg, Sugar 0.5 g

GRILLED BACON JALAPENO WRAPS



Grilled Bacon Jalapeno Wraps image

Make and share this Grilled Bacon Jalapeno Wraps recipe from Food.com.

Provided by CHEF GRPA

Categories     Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 3

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Steps:

  • 1. Preheat an outdoor grill for high heat.
  • 2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  • 3. Place on the grill, and cook until bacon is crispy.
  • My Note: Here's what I found made them great. After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes. We taste tested several cream cheese flavors. We picked 3 fav's, they were the cream cheese mixed with a powdered ranch mix, or mixed with a chipotle seasoning, or mixed with worstershire and garlic powder. (we tried 12 different flavors to get this perfect) Also, I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 minute Then 10 minutes on the grill is perfect.
  • After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds. I cook them in the oven on 350 for about 45 minutes. ***A low calorie version is use fat free cream cheese and wrap each 1/2 pepper with only 1/2 slice of bacon. They are just as good and only about 60 calories each!

Nutrition Facts : Calories 206.8, Fat 20.2, SaturatedFat 9.7, Cholesterol 52.5, Sodium 255.2, Carbohydrate 2.6, Fiber 0.4, Sugar 1.8, Protein 4.2

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