Roasted Jalapeno Popper Grilled Cheese

Creamy roasted jalapeno popper spread with cheese and bacon... in between two slices of Texas Toast. This is a winning grilled cheese combo!!

4 medium jalapeños, stems removed, sliced in half, and seeded
1 tablespoon olive oil
4 ounces cream cheese, room temperature
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 cup (113 g) mild cheddar cheese, shredded, divided
6 strips bacon, cooked, divided
4 slices Texas toast (Or your bread of choice)
4 tablespoons unsalted butter, divided

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Brush the jalapeños with the olive oil on all sides 
• Place on the prepared baking sheet.
• Roast for about 15 minutes, or until the skin of the jalapeños begins to char slightly.
• Remove from oven and set aside to to cool slightly.
• To a medium mixing bowl, add cream cheese, garlic salt, pepper, and onion powder. 
• Mix until creamy.
• Once the jalapenos are cool enough to handle, roughly chop them 
• Fold them into to the cream cheese mixture.
• Butter one side of one slice of bread. 
• On the opposite side, spread half of the cream cheese mixture. 
• Top the cream cheese mixture with 3 slices of bacon and ½ cup of cheddar cheese. 
• Top with another slice of bread and butter the outside. 
• Repeat these steps with the remaining bread.
• Add the buttered sandwich to a skillet 
• Cook both sides over medium heat until the bread is toasted and the cheese is completely melted (3-5 minutes per side). 
• Serve immediately

Recipe: I Am Homesteader