Keju Panggang Jalapeño Popper

Instructions

1. Preheat the oven to broil. Place 3-4 jalapeños whole on a baking sheet then drizzle with 1 tablespoon olive oil. Broil for 5-6 minutes turning halfway through. Watch the jalapenos closely. They may broil quicker, depending on your oven.
2. Place the roasted jalapeños in a ziplock bag to "sweat" for 5 minutes.
3. Remove the skin and cut each jalapeño in half lengthwise. Discard the seeds.
4. In a medium bowl, combine 4 ounces cream cheese, 2 tablespoons green onions, and 1/2 teaspoon garlic powder.
5. Spread the cream cheese mixture on one side of all the 4 slices bread.
6. Top two of the slices with the 1 ½ cups Colby-Jack cheese, and the other two slices 4 slices bacon, and roasted jalapeños.
7. Carefully close the sandwich and butter the tops slice of bread evenly using 1/4 cup butter,. Add a sprinkle of garlic salt, and Italian seasoning, if you desire.
8. Heat a large nonstick skillet over medium heat. Place the buttered side down on the skillet and quickly butter and season the topside.
9. Cook for about 4 minutes per side. Turn the heat down if the outside starts to brown too quickly. Low and slow is the key to melting the cheese and not getting the outside too dark.