Spicy Grilled Cheese Recipes

Steps:

• Heat a large nonstick skillet over medium heat. Hold a slice of bread over the skillet to measure the space for the cheese crust. Place 2-4 jalapeño slices in the skillet where the bread will go, then top with ¼ cup Cabot Pepper Jack Cheese roughly the shape and size of the slice of bread. Place the bread on top of the cheese and press down lightly so the melting cheese sticks to the bread.
• Top the bread with ¾ cup Cabot Pepper Jack Cheese, the chopped jalapeño, habanero (if using), green onions, and potato chips. Cover with the other slice of bread. Cook for 2-3 minutes, or until the cheese on the bottom forms a browned crust.
• Using a spatula, lift the sandwich out of the pan and layer the remaining jalapeño slices and Cabot Pepper Jack Cheese in the skillet. Place the sandwich on top of the cheese in the pan, cheese-crust side up, and press down lightly to adhere. Cook for 3-5 minutes, or until the cheese crust is well browned and the cheese in the middle of the sandwich is completely melted. Let the sandwich rest for 1 minute before slicing.
• Enjoy!

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes.
• Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.

Steps:

• Heat a nonstick skillet over medium heat. Spread each slice of bread with 1 tablespoon of the mayonnaise. Place one piece of bread, mayonnaise-side down, into the skillet. Top with the Jalapeno Pimento Cheese. Place the second slice of bread, mayonnaise-side up, onto the cheese. Using a spatula, press together and cook until golden, about 2 minutes per side. Slice and serve.
• Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
• Serve as a dip with crackers and olives.

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
• Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
• Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Steps:

• Brush both sides of each slice of bread with the butter.
• Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
• In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
• Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.