Created by:

Matthew Greeley & Lauren Adams —
Chester Springs, PA

It doesn’t have to be Cinco de Mayo to enjoy the Cocina. This spicy number is loaded with Wisconsin pepper jack cheese, quick pickled jalapenos, Sriracha, ranch dressing and a fried egg. Sourdough bread provides a simply delicious foundation for these grande flavors.


Make a pickling brine by thinly slicing jalapeños and placing in glass jar. Place water and vinegar in saucepan. Bring to boil. Add salt, sugar and peppercorns to mixture. Boil briefly until sugar dissolves. Pour mixture over jalapeños; close tightly and set aside until cool. This step can be done 2 hours to a full day in advance.

Fry bacon over medium heat until crispy. Drain and reserve bacon.

Fry eggs over-easy/medium; set aside.

Heat a cast iron skillet. Using pastry brush, brush melted butter on 1 side of each bread slice. Place each slice, buttered-side down, in skillet. Drizzle about 1/2 tablespoon ranch dressing over bread; cover each slice with 1/4 cup pepper jack cheese.

Divide drained jalapeño slices evenly over cheese on 2 bread slices; drizzle about 1/2 tablespoon Sriracha sauce in a light zigzag pattern across the cheese and jalapeños. Place bacon and fried egg over slices with jalapeño; cover skillet and cook until cheese is melted. Place bread slices without jalapeños over jalapeño slices, cheese-side down, to make sandwiches. Slice on the diagonal to serve.


  • 2 fresh jalapeños
  • 1 cup water
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 10 black peppercorns
  • 4 slices applewood smoked bacon
  • 2 eggs
  • 1 tablespoon butter, melted
  • 4 slices sourdough bread
  • 2 tablespoons ranch dressing
  • 1 cup (4 ounces) Wisconsin Pepper Jack cheese, shredded
  • 1 tablespoon Sriracha sauce
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