Categories: Sandwiches/Wraps

Ingredients

• 6 large jalapeno peppers
• 4 oz. cream cheese, softened
• 4 green onions, chopped
• dash black pepper
• 6 slices Colby Jack cheese
• 6 slices sourdough bread
• butter

Directions

1. Roast jalapenos on a pre-heated grill or burner of a gas stove top, turning to char all sides. Place the roasted jalapenos in a paper bag to steam. After about 10 minutes, remove from the bag and gently peel off the skin. (It is recommended that you wear gloves for this step.) Cut off the top of each pepper. Slice down one side of each pepper and carefully remove the seeds and ribs.

2. In a small bowl, combine the cream cheese, chopped green onion, and black pepper.

3. Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with the cream cheese mixture. Layer on the jalapenos and cheese slices; top with the remaining bread slices, butter side up.

4. Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

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