A delightful twist on the classic grilled cheese, featuring roasted jalapeños and a crunchy topping.
Place the jalapeños on a baking sheet and broil until the skins are charred.
Turn the peppers occasionally for even charring.
Seal the roasted jalapeños in a zip-lock bag and let them cool before peeling off the skins.
The steam inside the bag helps loosen the skins for easy removal.
Spread cream cheese on one side of each bread slice. Layer with roasted jalapeños and shredded cheddar cheese.
Ensure the ingredients are evenly distributed for consistent flavor.
Spread butter on the outside of the bread slices and coat with crushed tortilla chips.
Press the chips gently to ensure they stick to the buttered bread.
Heat a skillet over medium heat and cook the sandwiches until golden brown on both sides.
Cook slowly to allow the cheese to melt thoroughly.
Slice the sandwiches and serve warm.
Pair with a dipping sauce or soup for a complete meal.
