Cheesy Jalapeno Popper Bread Recipe
This Cheesy Jalapeno Popper Bread is SO EASY! A gooey, spicy loaf loaded with cream cheese, jalapenos, and melty mozzarella and cheddar inside crusty French bread.
Servings: 6 servings
Ingredients
- 1 loaf French bread fresh, crusty
- 0.5 cup unsalted butter melted
- 1 teaspoon garlic powder
- 4 oz cream cheese softened
- 0.5 cup sour cream
- 2 fresh jalapeno peppers chopped, seeds removed for less spice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Slice the loaf of French bread in half lengthwise, creating two long pieces. Hollow out some soft bread from the center without cutting through the crust to make room for the filling.
- In a mixing bowl, combine softened cream cheese, sour cream, melted butter, and garlic powder. Stir until smooth and creamy. Add chopped jalapenos, salt, and black pepper; mix well.
- Fold shredded mozzarella and cheddar cheeses into the filling mixture.
- Spoon the cheesy jalapeno mixture evenly onto one half of the hollowed bread. Press gently to hold filling in place. Place the other half on top, pressing lightly to sandwich the filling.
- Preheat oven to 375°F (190°C). Place stuffed bread on a baking sheet and bake for 15-20 minutes, until cheese is melted and bread edges are golden and crisp. Tent with foil if browning too fast.
- Remove from oven and let cool a few minutes. Slice into thick pieces and serve warm.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Cutting Board
- Spoon
- Spatula
- Grater
- Aluminum Foil
Notes
- For less heat, remove seeds from jalapenos before chopping.
- Substitute jalapenos with poblano or Anaheim peppers for milder flavor.
- Use pepper jack or Monterey Jack cheese for a different cheesy twist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Reheat in oven at 350°F for 10 minutes to restore crispiness; avoid microwaving to prevent sogginess.