Jalapeño Popper Pull Apart Bread
Cheesy pull apart bread made with cream cheese, two kinds of shredded cheese, and diced jalapeños for the jalapeño popper flavor in a bread!
Servings: 8 servings
Ingredients
- 1 large loaf sourdough or French bread (or two small loaves)
- 8 ounces cream cheese, softened
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 jalapeño peppers, stemmed, seeded, and diced
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican-blend cheese
- 1 tablespoon unsalted butter, melted
- Thinly sliced green onions, for garnish
Instructions
- Preheat the oven to 350°F. Cut a grid into the top of the loaf with a serrated bread knife, being careful not to cut through the bottom of the bread.
- Mix together the cream cheese, onion powder, and garlic powder with a handheld mixer or a fork in a small bowl.
- Stuff and spread the cream cheese into all the crevices of the bread, followed by the diced jalapeños and the shredded cheese.
- Transfer the bread to a large baking sheet and bake for 20 minutes.
- Brush the top of the bread with the melted butter and bake for another 5 minutes. Garnish with green onions.
Video
Notes
- Don’t cut too deep. When slicing the bread into a grid, be careful not to cut it all the way through. This keeps the loaf intact and holds everything together while creating spaces for the cheesy filling.
- Distributing the filling. Use a knife or spoon to generously stuff the cream cheese mixture into the bread cracks so that every bite has some creamy goodness.
- Spice level. I removed the seeds for a mild spice level, but you can leave them in for some more heat.
Nutrition
Serving: 1/8 of recipe | Calories: 318kcal | Carbohydrates: 33g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 616mg | Potassium: 171mg | Fiber: 1g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 236mg | Iron: 2mg