We’re assuming as melted cheese drips down your fingers, there’s a big smile on your face. That gooey, deliciousness oozing everywhere is a sign of a successful melted creation. There was a time last summer where we have to admit – we were obsessed with grilled jalapeno poppers. They were made weekly and devoured instantly. We then started to devise plans to put this concoction in to other meals and the BBQ Bacon Jalapeno Popper Grilled Cheese was born. It was an experiment that turned out in the best possible way.
Melted cheese, bacon, jalapenos all stuffed between two pieces of toasted bread – it’s delicious and perfect to make while camping. It really doesn’t take much prep work which is always a factor when cooking outdoors. I do tend to make the filling for the grilled cheese before we head out. It’s just easier to dice jalapenos, cook the bacon and mix the cream cheese in the comforts of your kitchen.
Once you’re at the site you can make the Jalapeno Popper Grilled Cheese over the grate of the campfire, on the grill or on a camp stove. If you’re making it over the fire or on the grill, we’d suggest wrapping it in some tin foil to keep it all together. Once crispy and melty, cut it in half and enjoy the flavors!
- 8 oz cream cheese
- ¼ cup shredded cheese
- 8 slices bacon, cooked and crumbled
- 2 jalapenos, deseeded and diced
- 1 tbsp BBQ sauce
- 8 slices of bread
- Cook bacon, drain and chop. Soften the cream cheese and combine the first 6 ingredients.
- Butter 2 slices of bread and spread ¼ cup of cream cheese mixture on one slice of bread. Top with the other slice and throw in a pan over the campfire or camp stove. Cook until crispy on both sides – about 8 minutes total.