Jalapeño Popper Grilled Cheese

Ingredients

Instructions

Place the jalapeño peppers on a 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 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily “pinch” off.
Preheat griddle to medium-low temperature.
Spread the cream cheese on one side of each slice of bread.
Sprinkle half of the cheese on the cream cheese on one slice of bread.
Top with the jalapenos, crumbled tortilla chips, and the remaining cheese.
Place the second slice of bread atop the sandwich, cream cheese side in.
Drizzle about 1 tablespoon of Roasted Garlic Extravagonzo Oil on the griddle and spread evenly with spatula.
Place the sandwich on the griddle and slide it around to absorb the oil around the edges.
Cover with saute pan lid (large enough to cover the sandwich) to hold the heat in.
When the bottom of the sandwich gets golden and crispy, lift the sandwich from the griddle.
Drizzle a bit more Roasted Garlic Extravagonzo Oil on the griddle.
Carefully flip the sandwich placing it back on the griddle to toast the other side.
Put cover back over sandwich.
Cook until bottom is golden crispy.