Over the last couple of weeks I had two of my posts featured by Finding Vegan. It was my recipe for Vegan Peanut Butter and Banana Muffins and Best-Ever Chocolate Vegan Cake. It was super exciting seeing the spike in visitors and subscribers to my site, my Facebook page and my Twitter account.
And now I feel that in the interest of full disclosure I have to mention that I am not vegan. I am not even a vegetarian. I really love cooking and baking vegan. I love eating healthy and I do eliminate meat from my diet from time to time, but I’m not vegetarian.
I have tried vegan diets a few times and although it was challenging and exciting coming up with new and delicious recipes, I knew it wasn’t for me. I love cheese, yogurt and eggs too much. Being a vegetarian on the other hand was not difficult. Same point stands, I love cheese, yogurt and eggs too much! So, I didn’t miss meat. Unfortunately, after the last time I tried a vegetarian diet my body decided to misbehave a little (well, a lot actually). After months of tests, pills, exams it turned out that I react really bad to vegetables and I can’t have many of them.
But I do still try to eat vegetarian often, it’s just not as healthy as it might sound. This recipe is one of those. I was reading a book and a character in the story made a Cream Cheese Grilled Cheese. I love Grilled Cheese, I love any kind of creamy, gooey, melty cheese, and I could almost taste it while reading the paragraph. I could not stop thinking about it the whole day and knew that I just -had-to-have-it-right-now! Although it sounded delicious, it seemed a tad boring, so I decided to experiment a little bit and added some spicy pickled jalapeño peppers to the cream cheese to make the sandwich into Jalapeño Popper Grilled Cheese.
The result was yummy, creamy, spicy, savoury and very comforting. It’s a perfect snack for a cold glass of beer or an accompaniment to hot tomato soup (and a glass of beer, of course!).
Jalapeño Popper Grilled Cheese
Bread – 2 slices
Softened butter – 1/2 teaspoon
Softened cream cheese – 2 heaping tablespoons or more
Pickled jalapeño peppers, finely chopped – 1+ teaspoons
Thyme leaves – 1 sprig
- Spread butter onto one side of both bread slices.
- In a small bowl mix cream cheese, peppers and thyme leaves.
- Spread cream cheese mixture onto non buttered side of one slice of bread.
- Cover with another slice of bread leaving buttered side up.
- Fry on medium heat until bread is crispy, turn and fry another side until crispy