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Jalapeño Popper Grilled Cheese



– 1 1/2 cups shredded Real California Pepper Jack cheese – 3 tablespoons Real California unsalted butter, softened – 8 slices sourdough bread – 1 to 2 fresh jalapeños, thinly sliced – 1/4 red onion, thinly sliced – 1/2 cup sliced roasted red peppers – 2 tablespoons canned diced green chiles – 1/4 teaspoon ground coriander – 6 ounces sliced Real California Monterey Jack cheese – 2 ounces sliced Real California Provolone cheese :Pepper Jack, Provolone, Monterey Jack, Jalapeno Popper, Grilled Cheese
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Prep time: 25 minutes

Cook time: 8 minutes

Scatter the shredded Pepper Jack cheese on a plate or in a shallow bowl and set aside.

Butter one side of each slice of bread and place buttered side down on a work surface. Top 4 slices with jalapeños, onion, roasted red peppers, green chiles, coriander, and sliced cheeses; close sandwiches. One sandwich at a time, press both buttered sides of the sandwiches into the shredded cheese, coating the outsides.

Cook in a large nonstick skillet over medium-low heat until bread and shredded cheese are golden brown and sliced cheese is melted, 3 to 5 minutes per side.

Serves 4.