Jalapeño Potato Bread Grilled Cheese

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    Grilled cheese is great, but there’s always room for improvement, right?  I like to try different things with my grilled cheese and this one is worth sharing.  With or without the jalapenos and nacho cheese, I have been making my grilled cheese with an inverted potato bun for a few months now (one of those moments where you realize you need to go food shopping and throw together what you can find).

    I love potato rolls and honestly I prefer to use it for grilled cheese. (While writing this I started craving it so I made two more)

    Print Recipe
    Jalapeño Potato Bread Grilled Cheese
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings
    people
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings
    people
    Instructions
    1. Real easy one here. Longest part is grilling the jalapeno. Start up your BBQ, toss this bad boy on away from the flame and let it cook for 20 to 30 minutes
    2. Slice open and remove seeds. Leave a few for a kick, and dice up
    3. Grab 2 potato buns and cut them open. Flip em inside out and flatten out a little by hand
    4. Lay down a piece of American cheese, some jalapenos and a scoop of salsa con queso
    5. Heat up a frying pan, add some butter and cook like normal grilled cheese. Flip when cheese starts to melt and until bread is golden
    6. You always gotta cut grilled cheese diagonally, so give it a slice and enjoy!
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