Jalapeño Popper Patty Melts made with left-over Jalapeño Popper Dip!! SOOOO GOOD!
Do you remember this amazing Jalapeño Popper Dip? OH yeah. It’s GOOD! You should make it for a party for sure! Well, I had a little bit left-over and decided to use it to jazz up our dinner. FABULOUS IDEA!
I made it into a Jalapeño Popper Patty Melt! And they were devoured. Cheesy, spicy, crunchy, tangy, meaty goodness! I served it with a side of cherry jam. I thought that was a perfect sauce for this sandwich, but my husband thought it was weird. He likes it plain, no jam. haha. What can I say, I like dips. (Sometimes I think I only eat so that I eat sauce ….because eating sauce by itself is frowned upon.)
- 1 pound of ground beef
- 2 tablespoons of jarred jalapeños, chopped
- salt and pepper to taste
- 6 slices of Monterey jack cheese (or cheese of your choice)
- 12 slices of bread (I used dark rye)
- 2 cups of Jalapeño Popper Dip (recipe link below)
- Gently combine the ground beef and chopped jalapeños. Form into 6 thin patties. Salt and pepper each side.
- Melt a pat of butter in a pan on medium heat.
- Cook the patties few minutes each side, until they are as done as you prefer. Set aside.
- Spread an even layer of dip on one side of 6 slices of bread.
- Assemble your sandwiches. Bread, cheese, cooked patty, dip, bread.
- Heat a griddle or pan on low to medium. Add a little butter to the outside of your sandwiches and grill them until they are hot and they cheese and dip are melted.
Click here to get the recipe for the Jalapeño Popper Dip.
TURN INTO THIS!
Do you have a freezer full of ground beef like us?
Need some new recipes?
Try some of our family favorites.
Mexican Lasagna with tortillas
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