Jalapeño Popper

Wash the peppers and slice off the stems.

Cut peppers in half lengthwise and remove seeds and veins.

Place on a cookie sheet, skin side up and broil in the oven until skin starts to bubble and char.

This takes about 8-10 minutes depending on how close the peppers are to the element.

Remove from heat and place in a plastic bag.

Put this bag in the fridge for about 20-30 minutes.

Once the peppers have cooled, remove them from the bag and peel off the skins.

They should slide right off.

Butter one side of each slice of bread.

Spread half of cream cheese on the opposite side of each slice.

This is one sandwich where I think shredded cheese is better than sliced.

Add half the Cheddar and Monterey Jack on top of the Cream cheese on one slice.

Evenly place the roasted peppers on the shredded cheese.

Top with the crumbled corn chips and the rest of the shredded cheese.

Add the other piece of bread.

Cook at 325° for four minutes on each side.

Be careful when flipping.

Makes 1 sandwich.