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Title: Stuffed Jalapeno Grilled Cheese
Categories: Vegetavles, Chilies, Cheese, Pork, Breads
Yield: 6 servings

1 Whole garlic bulb
2 ts Olive oil
1/8 ts Salt
6 Jalapeno peppers
8 oz Cream cheese; softened
2 tb Shredded Parmesan cheese
2 tb Worcestershire sauce
2 tb Butter; softened
12 sl Multigrain bread
6 sl Smoked provolone cheese
12 sl Cooked bacon

Set oven @ 425oF/218oC.

Remove papery outer skin from garlic bulb, but do not
peel or separate the cloves. Cut off top of garlic bulb,
exposing individual cloves. Drizzle cut cloves with oil.
Sprinkle with salt. Wrap in foil. Bake until cloves are
soft, 25-35 minutes. Unwrap and cool to room
temperature.

Meanwhile, cut peppers lengthwise in half; remove stems
and seeds. Place peppers on a foil-lined baking sheet,
skin side up. Broil 4" from heat until skins blister,
about 5 minutes. Immediately place peppers in a small
bowl; let stand, covered, 10 minutes. Peel off and
discard charred skin. Cut pepper strips in half.

Heat a large cast-iron skillet or electric griddle for
medium heat. In a small bowl, squeeze garlic from skins;
mash with a fork. Beat in cream cheese, Parmesan cheese
and Worcestershire sauce until blended. Spread butter
over one side of each bread slice. Spread cheese mixture
over unbuttered side of six bread slices. Layer each
with jalapeno pepper pieces, one slice provolone cheese
and two bacon strips. Top with remaining bread slices,
buttered side up. Cook sandwiches until golden brown and
cheese is melted, 4-6 minutes on each side.

Melissa Haines, Valparaiso, Indiana

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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