Jalapeño Popper Grilled Cheese

 

Yes, you read that correctly. Jalapeño popper in a grilled cheese, heaven on bread, whatever you want to call it, it's delicous! 

Use reduced fat cheeses, such as Cabot Sharp Light Shredded Cheddar, to cut back on saturated fats without compromising flavor!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Servings: 1

Prep Time: 10 minutes

 

Ingredients:

• 2 slices whole wheat bread, such as Jessica's Brick Oven Tuscan Pane Whole Wheat

• 1/3 cup Cabot Sharp Light Shredded Cheddar cheese

• 1 1/2 tablespoons low fat cream cheese (use fat free to cut back even more on saturated fats!), softened

• 1 large jalapeño pepper, washed, seeded, and chopped

• 1/8 teaspoon chili powder

• 1/8 teaspoon garlic powder

• I Can't Believe It's Not Butter Original Spray (~10 sprays)

 

Preparation:

1. In a small bowl combine shredded cheddar cheese, cream cheese, jalapenos, and spices. Mix until fully combined. Set aside.

2. Spray a non-stick pan with a couple of sprays of I Can't Believe It's Not Butter Original Spray. Heat pan over medium heat on stove.

3. Spray each side of bread and place in heated pan. Let sit for about 1 minute, or until bottom sides of bread slices begin to brown. Flip bread in pan.

4. Using two forks scoop cheese/jalapeno mixture and carefully place onto bread slices in pan, spreading mixture evenly across bread. 

5. Using a spatula to lift one side of bread, close sandwich in pan and press. Continue heating in pan until outside of bread is lightly browned and cheese mixture is heated and melted.

 

*Want more heat? Leave the jalapeño seeds in the peppers for a kick of mouth-on-fire heat!

 

An original Eating with a Dietitian recipe by Diana Savani, RD, LDN.

 

Nutrition Facts per Serving:

309 calories, 10g total fat, 6.5g sat fat, 643mg sodium, 40g carbohydrate, 4.5g fiber, 19g protein