My favorite olive oil to use in this recipe is Pickle Creek Jalapeno Infused Olive Oil. However, if you want to take the heat to the next level, you can definitely use Pickle Creek Prairie Fire instead! And on the other hand, if you don’t like heat at all, you can always use Pickle Creek Roasted Garlic (or any other Pickle Creek olive oil)!
Print Recipe
Jalapeno Grilled Cheese
Jalapeno olive oil + jack cheese + roasted red bell pepper = perfection.
Ingredients
- 2-3 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 4 slices bread French or sourdough
- 8 slices jack cheese mild or pepperjack
- 2 pices roasted red bell peper (I use the jarred roasted red peppers)
Ingredients
- 2-3 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 4 slices bread French or sourdough
- 8 slices jack cheese mild or pepperjack
- 2 pices roasted red bell peper (I use the jarred roasted red peppers)
|
|
Instructions
Heat a large skillet over medium heat. Add about 1 Tbsp olive oil to the pan, coating the bottom of the skillet.
Lay 2 slices of the bread in the skillet. Place 2 slice of jack cheese on top of each slice of bread. Add a layer of roasted red bell pepper, and lightly season with salt and pepper.
Cook over the medium heat for 3 to 4 min or until the bread is golden brown and the cheese has begun melting. Brush one side of the remaining slices of bread with olive oil. Place the bread, oiled side up, on top of the stacks of bread, cheese, and roasted pepper heating in the skillet, and flip the sandwiches.
Cook for another 3 to 4 min until the bread has a chance to turn golden brown and the cheese melts completely. Let rest on a cutting board for about a minute. This allows the cheese to cool just a bit and makes it easier to eat. Enjoy!
