- 1 plain croissant
- 1 ½ Tbsp few slices of Tillamook pepper jack cheese
- apple butter (I used Fly Creek)
- The first thing you'll want to do is slice your croissant in half and thinly slice some of that Pepper Jack and lay it on. I only use Tillamook's variety because I love how there's little bits of sweet peppers and how the creaminess of the cheese contrasts with spicy little bits of jalapeno peppers. It's so freaking good.
- Then you'll just want to dab on some of the apple butter.
- My roommate brought some of this stuff home from Fly Creek Cider Mill & Orchard, which is upstate, and it is sooo amazing. Slightly tart, yet super sweet and utterly creamy. I could eat spoonfuls of this stuff. Seriously.
- Add another layer of of the Pepper Jack and put the top piece of bread back on top. Because croissants are basically all butter, and because I remember how greasy the last GC was that I made on a croissant (SEE HERE), you don't even need the stuff! You'll just want to turn your heat to medium low and stick it on.
- After about five minutes on each side, it should start becoming even more flaky, golden, and crusty. I smashed mine a little because I couldn't resist.
- When it's all pretty on both sides, take it off and give it a minute to sit. At this point, the cheese will be soaking up into croissant, and omg, it's about to get REAL.
Pair this GC with a nice tart and acidic Sauvignon Blanc which will contrast with the sweet notes in the apple butter along with the creamy texture and spicy undertones from the Pepper Jack.
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