Thursday, March 22, 2012

Cheesy Jalapeño Pull Bread

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A easy and great tasting appetizer. To serve at any party.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • 1 loaf of bread, Italian or French
  • 12 ounces shredded Pepper Jack cheese
  • 1/4 cup chopped pickled jalapeños
  • 1/4 cup chopped green onion
  • 1/4 cup (4 Tbsp) butter, melted



1 Preheat the oven to 350°F. Slice the bread almost all the way through in a cross hatch pattern, spacing an inch between the slices. 

2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapenos. Pour over with melted butter and use your hands to toss, distribute the butter evenly through the cheese.

3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every recess with the cheese mixture. Wrap with the aluminum foil. Refrigerate until ready to bake.

4 Place in the oven for 15 minutes. Then remove the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.

Place on a serving plate to serve.

Yield: Serves 8.

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