Jalapeno Popper Grilled Cheese

Umm...these are totally spicy.  As in, too hot for Dave and me to handle (and I have a fairly high tolerance for heat!)

I'll certainly be making these again, since they were delicious, but with a lot less jalapeno :)

Ingredients:
5 jalapeno peppers (this is too many peppers. See above)
2 tablespoons unsalted butter, softened (we accidentally used salted)
3 tablespoons cream cheese, softened (we used low fat)
1/3 cup shredded Monterey Jack cheese
4 slices bread

Directions:

1. Char jalapeno skins by placing them over a low open flame, and rotating them until blackened all around.  You can also place jalapenos under the broiler and toast until blackened on all sides.  (see photos below) 
2. Remove from the flame (or oven), and allow the peppers to steam.  I placed my hot and blackened peppers in a small pot with the lid on.  You can also loosely wrap the peppers in foil.    
3. After peppers have steamed for about 10 minutes, place on a clean work surface.  Use the sharp edge of a knife to scrape the skin off the peppers.  Once clean of skin, chop and set aside. *note: It’s best to touch the peppers as little as possible, or wear plastic gloves.
4. For each sandwich, butter one side of each slice of bread.  Flip the bread so the butter is facing down.  Spread half of the cream cheese on one of the bread slices.  Sprinkle diced jalapenos atop the cream cheese.  Place half of the shredded cheese atop the jalapenos and cream cheese.  Top with remaining bread slice, butter side up. Repeat for second sandwich.
5. Grill sandwiches in a non-stick saute pan over medium heat.  Flip and cook until golden brown on each side.  Slice in half and serve immediately.

....and one more shot of the sandwich (I know- I broke every food photography "rule" in this shot- I was too close to the food, the angle was off, and there were stray crumbs left on the plate. I was just too hungry to care at the time!)

Recipe from Joy the Baker