Description

A bold twist on the classic grilled cheese, with zesty pepper jack and sharp cheddar, spicy jalapeños, sweet bell peppers, and a crispy golden-brown crust. Perfect for lunch or a fun snack with a Tex-Mex flair.

Ingredients

2 slices crusty bread (sourdough, thick-cut white, or multigrain)
2 slices pepper jack cheese
2 slices sharp cheddar cheese
1 fresh jalapeño (or pickled), sliced
1/2 red bell pepper, sliced (roasted or fresh)
1/4 red onion, thinly sliced
Butter, softened
1 tbsp fresh cilantro, chopped
Optional: sliced avocado, salsa, or sour cream for serving

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Instructions

Slice the jalapeño and red onion thinly. If using fresh red bell pepper, slice it thinly as well. If using roasted red pepper, pat it dry and cut into strips. Chop fresh cilantro.
Spread softened butter generously on one side of each slice of bread. You can also add a sprinkle of chili powder or garlic powder to the butter for extra flavor.
On one slice of bread, layer pepper jack cheese, sharp cheddar cheese, jalapeño slices, red bell pepper, red onion, and cilantro. Top with the second slice of bread, buttered side out.
Heat a skillet over medium heat and cook the sandwich for 3-4 minutes per side, gently pressing with a spatula. Flip once the bread is golden brown and the cheese starts to melt. Repeat on the second side until golden and crispy.
Remove the sandwich from the skillet and let it rest for a minute before slicing. Serve with a drizzle of salsa, a dollop of sour cream, or a few slices of avocado if desired.

Notes

If you prefer a milder sandwich, you can swap the jalapeños for poblanos or sweet bell peppers.
For an extra cheesy twist, try adding Monterey Jack or Oaxaca cheese to the blend.
Use gluten-free bread for a gluten-free version of this sandwich.