& a Pinterest challenge!
Sarah, from Emerging Mummy challenged us to a Pinterest challenge this weekend. Basically, it’s as it sounds… DO something that you have pinned, instead of just looking at it!!
If you don’t know what Pinterest is… Oh My Goodness! It is an addicting, wonderful way to create a virtual “pinboard” of all of your internet finds! You can pin just about anything… recipes you want to try, decorating tips for your house you want to remember, gift ideas for you or others, anything! Seriously addicting. Check it out!
I knew immediately what I would do for the challenge, as I have been eyeing this recipe forEVER!
Jalapeño Poppers are one of my favorite guilty pleasures… especially in the form of my Jalapeño Popper Dip! This sandwich is now a very close second. So good I can hardly stand it.
(It’s taking all of my will-power not to go make another one right now!!)
- 2 jalapeño peppers, cut in half lengthwise and seeded
- 2 slices sourdough bread
- 1 tablespoon butter, room temperature
- 2 tablespoons cream cheese, room temperature
- 1/4 cup pepperjack & cheddar cheeses, shredded (one or both!)
- 1 tablespoon tortilla chips, crumbled
Place the peppers on a foil-lined baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-10 minutes.
Place the peppers in a ziploc bag, seal and let them cool until you can handle them, about 10 minutes. Remove the skins from the peppers. The skins should easily "pinch" off.
Spread one side of each slice of bread with 1/2 tablespoon of butter. Place these slices, butter-side down, on a cutting board. Spread 1 tablespoon of cream cheese on the non-butter-side of each slice of bread.
Sprinkle the tablespoon of crushed tortilla chips on one slice, and layer the jalapeño peppers on top of that, covering the whole bread slice.
Preheat a skillet large enough for the sandwich to medium heat. When hot, place the piled on slice of bread, butter-side down, into the skillet. Pile on the shredded cheese, and place the second slice of bread, butter-side up, on top of that.
Grill for about 4-5 minutes on each side, until the bread is golden brown and the cheese is all melted.
recipe adapted from Closet Cooking