The Cheesiest Jalapeno Pull-Apart Bread
This pull-apart bread is a perfect appetizer for any gathering! Sourdough bread is sliced into a crosshatch pattern and stuffed with gooey Monterey Jack cheese and zesty jalapeño slices. The bread is then drizzled with a rich butter, chive, and garlic mixture and baked until golden and bubbly. Serve this warm, cheesy, and spicy loaf as a showstopping appetizer for your next party.
Ingredients
- 1/2 cup (1 stick) butter, cubed and melted
- 3 tablespoons snipped fresh chives
- 3 garlic cloves, minced
- 1/2 teaspoon each salt and pepper
- 1 round loaf (1 pound) sourdough bread
- 12 ounces Monterey Jack cheese, shredded (3 cups)
- 3 medium jalapeno peppers, seeded and thinly sliced
Instructions
| 1. Heat oven to 350°F. |
| 2. Combine the butter, chives, garlic, salt and pepper in a small bowl. |
| 3. Cut bread lengthwise into 1-inch strips to within 1/2 inch of loaf bottom, taking care not to cut all the way through. Rotate bread; repeat cutting into 1-inch strips, creating a crosshatch pattern. |
| 4. Spoon butter mixture between strips. Stuff with monterey jack and jalapeno peppers. Wrap loaf in aluminum foil; place on a baking sheet. |
| 5. Bake for 30 minutes. Unwrap; bake for 8-10 minutes longer or until cheese is melted. Serve warm. |
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