Cheesy, spicy and fun to eat, this Jalapeno Popper Pull Apart Bread is the perfect game day appetizer that’s easy to make and ready in 35 minutes!
Who’s ready for some football?!
Not me, if I’m being honest, but I AM ready for some game day apps and an ice cold beer! And a margarita. And possibly a bloody mary.
I just can’t help myself.
John and I have a weekend tradition of making appetizers for dinner once football season starts. We usually make 2 or 3 different apps/dips/finger foods and pretty much eat that for lunch and dinner on Saturdays or Sundays. Not exactly the healthiest option, but we like to indulge when we can.
This Jalapeno Popper Pull Apart Bread is BY FAR one of my favorite appetizers I’ve ever made.
Cheesy jalapeno poppers meet warm and crusty sourdough bread that’s too addicting for my own good.
To transform the loaf into this masterpiece, I cut the top of the bread into a grid using a sharp knife and stuffed cream cheese seasoned with garlic and onion powder into the crevices. Then, I stuffed the bread with sliced jalapenos, shredded mozzarella and a Mexican-blend cheese and baked in the oven for 20 minutes at 350 degrees F.
To get the crust super crispy and delicious, I removed the pull apart bread from the oven, brushed the top with melted butter and baked it for another 5 minutes. I garnished it with some sliced green onions, poured myself an ice cold Mexican beer (with a rim of lime and salt of course) and dug in!
Bread has never tasted this good!
While the recipe makes about 8 servings, a group of 6 hungry people can definitely eat the entire thing in one sitting. Just ask my family!
I made this while I was home in Oklahoma City and the loaf of bread was gone within 20 minutes. Everyone was absolutely stuffed but it was so good, they couldn’t put it down!
Special thanks to my niece, Ana, for being the hand model in these photos. It’s a tough job, but I paid her in free food so she didn’t complain too much.
More cheesy recipes you’ll love
- Jalapeno Beer Cheese Soup
- Salsa Verde Queso Dip
- Jalapeno Parmesan Crisps
- Mexican Arancini Rice Balls
Jalapeno Popper Pull Apart BreadPrint Pin Rate
- 1 large loaf sourdough or french bread (or two small loaves)
- 8 ounces cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large jalapenos, seeds removed and sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded mexican cheese blend
- 1 tablespoon butter, melted
- green onions, for garnishing
- Preheat oven to 350 degrees F. With a sharp knife, cut a grid into the top of the loaf, being careful not to cut through the bottom of the bread.
- In a small bowl, mix together cream cheese, garlic powder and onion powder with a handheld mixer or a fork.
- Stuff cream cheese into the crevices of the bread, followed by the sliced jalapenos and the shredded cheese. Bake in the oven for 20 minutes.
- Remove from the oven, brush the top of the bread with melted butter and bake for another 5 minutes. Garnish with green onions and enjoy.
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