Jalapeno popper grilled cheese!
I've made these sandwiches at least three times before.I love them. Everyone loves them. If I could eat spicy cheesy fried bacon-y food every night I would. But since I'd like to live to see my children grow up, I limit how often I make these.
To try to balance out the meal, I always serve these with a big green salad.
The recipe I usually make has goat cheese, crispy bacon, apricot preserves and roasted jalapenos.
Here is the original recipe: Jalapeno Popper Grilled Cheese
This time I tried something new. We had recently bought a jar of Strawberry Habanero jelly at Pike Place market so I decided to use that in place of the apricot preserves and the roasted jalapenos (which are always a pretty big pain to prepare) I was very happy with the outcome! The habanero jelly is SPICY so the creamy goat cheese balanced it perfectly. I also added a handful of shredded aged cheddar for more gooey cheesy factor.
Our salad was huge and had: spinach, iceberg lettuce (leftover from Tuesday's Lettuce wraps), cucumber, cherry tomatoes, avocado, pumpkin seeds, red onion, goat cheese and carrots. With our favorite Paul Newman Creamy Balsamic dressing.
Tonight I'm defrosting some lentil soup I made a big batch of a few months ago and some potatoes (baked, hassle back or mashed - I haven't yet decided.)
Happy Cooking!
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