BY Follow Your Heart
| Easy | Vegan
Jalapeño Popper Grilled Cheese
INGREDIENTS
- ¼ cup Follow Your Heart Dairy-Free Cream Cheese, softened
- 4 jalapeños, sliced and seeded
- 1 tbsp olive oil
- 1 tbsp fresh scallions, thinly sliced
- ½ tsp onion powder
- ¼ tsp sea salt
- ¼ cup Follow Your Heart Original Vegenaise
- ¾ cup Follow Your Heart Dairy-Free Shredded Cheddar
- 4-6 strips cooked vegan bacon
- 4 slices crusty bread
INSTRUCTIONS
- Preheat oven to 425° F. Line a baking sheet with parchment paper and place jalapenos on top. Brush with olive oil on all sides and roast for about 15 minutes, or until the skin of the jalapenos begins to char slightly. Remove from oven and set aside to cool. Roughly chop the jalapenos once cooled.
- To mixing bowl, add Dairy-Free Cream Cheese, jalapeño, scallion, onion powder, and salt. Mix until uniform.
- Slather 1 tablespoon Vegenaise on one side of 2 of the bread slices.
- Heat a wide non-stick skillet to medium-low, and place those 2 slices of bread, Vegenaise-side down, into pan.
- Add 3 tablespoons Dairy-Free Shredded Cheddar to each bread slice, and spread out evenly.
- Divide bacon between both bread slices, and spread out evenly.
- Evenly distribute remaining Dairy-Free Shredded Cheddar on top of both sandwiches.
- Add 1 teaspoon water into pan and cover for 2 minutes. If the cheddar isn’t fully melted, slightly increase heat, add another teaspoon water, and cover 1 to 2 additional minutes, until mostly melted.
- Divide cream cheese mixture in half, and evenly spread on one side of each remaining bread slice.
- Uncover pan, and top each sandwich with remaining slices of bread, cream cheese-side down.
- Slather top slices of bread with remaining Vegenaise.
- Flip sandwiches, and grill 2 to 3 minutes until golden. If cheese isn’t fully melted, add 1 teaspoon water into pan and cover for 1 additional minute.
- Remove, cut in half, and serve immediately.
Jalapeño Popper Grilled Cheese
BY Follow Your Heart
| Easy | Vegan
