Cheesy Jalapeno Garlic Bread Recipes

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JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 9

8 tablespoons (1 stick) butter, softened
1/2 cup mayonnaise
1/4 cup jarred jalapenos, finely chopped
6 ounces white Cheddar, grated
6 ounces pepper Jack cheese, grated
One 6-ounce jar green olives, drained and finely chopped
One 4-ounce can chopped green chiles
2 green onions, sliced
1 loaf crusty French bread, sliced lengthwise

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the butter, mayonnaise, jalapenos, Cheddar, pepper Jack, olives, green chiles and green onions in a mixing bowl. Stir together until thoroughly combined.
  • Spread the mixture onto the French bread and put the bread on a baking sheet. Bake until the cheese is melted and browning, 20 to 25 minutes.

JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

A rich and spicy bread!

Provided by DeeDee Henderson

Categories     Bread     Yeast Bread Recipes

Yield 30

Number Of Ingredients 8

8 cups all-purpose flour
4 cups shredded Cheddar cheese
¾ cup minced jalapeno peppers
½ cup white sugar
1 ½ teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

Steps:

  • In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
  • In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
  • Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
  • Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
  • Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
  • To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
  • Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 29.4 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 210.9 mg, Sugar 3.6 g

JALAPENO GARLIC BREAD



Jalapeno Garlic Bread image

"My mother loves spicy foods, so I created this crusty, rustic loaf just to suit her taste," writes Natalie Ann Gallagher from Clovis, California. "Now my whole family enjoys its zesty flavor and asks for it often."

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

1 cup warm fat-free milk (70° to 80°)
1/2 cup egg substitute
2 tablespoons butter, melted
1 teaspoon salt
2 cups bread flour
2 cups whole wheat flour
1/4 cup sugar
2 teaspoons active dry yeast
FILLING:
3/4 cup chopped seeded jalapeno peppers
3 garlic cloves, minced
5 teaspoons butter, softened, divided
1 teaspoon garlic salt
3 tablespoons grated Parmesan cheese, divided

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine the jalapenos and garlic; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. , For each loaf, roll one portion of dough into a 14x9-in. rectangle. Spread with 1-1/2 teaspoons butter. Sprinkle with 1/2 teaspoon garlic salt, 1 tablespoon cheese and 1/3 cup jalapeno mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes. , Melt remaining butter; brush over loaves. Sprinkle with remaining cheese and jalapeno mixture. , Bake at 350° for 40-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 220mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

CHEESY JALAPEñO-BACON PULL-APART BREAD



Cheesy Jalapeño-Bacon Pull-Apart Bread image

Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups shredded mild yellow cheddar cheese (about 4 ounces)
1 1/2 cups shredded pepper jack cheese (about 4 ounces)
3 slices bacon, cooked and finely chopped
1/4 cup finely chopped pickled jalapenos
2 scallions, finely chopped
1 round loaf white or sourdough bread (14 to 16 ounces)
6 tablespoons unsalted butter, melted

Steps:

  • Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
  • Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
  • Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
  • Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
  • Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

CHEESY JALAPENO SKILLET CORN BREAD



Cheesy Jalapeno Skillet Corn Bread image

Provided by Food Network

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 23

2 1/4 teaspoons salt
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground dried chipotle chile peppers
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
2 tablespoons unsalted butter
4 tablespoons cottonseed oil, preferable, or vegetable oil, in all
1 1/2 cups chopped red onions
1/2 cup fresh poblano chile peppers, seeded and chopped
1/2 cup fresh Anaheim chile peppers, seeded and chopped
1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped
3/4 cup corn flour
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1 cup Cheddar, freshly grated
1 cup Monterey Jack, freshly grated

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
  • Preheat the oven to 350 degrees F.
  • While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
  • Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
  • Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.

CHEESY JALAPENO BREAD (ABM)



Cheesy Jalapeno Bread (Abm) image

This came from thatsmyhome.com They have a TON of ABM recipes. My Daddy LOVES jalapeno cheese bread, and I have been looking for a recipe to make for him! I have not made this yet, I am just putting it here for safe keeping! :) I will update after I make it!

Provided by SarahBeth

Categories     Yeast Breads

Time 3h10m

Yield 1 1 1/2 loaf, 12 serving(s)

Number Of Ingredients 8

2 1/2 teaspoons yeast
3 cups bread flour
3/4 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
10 ounces warm water
2 jalapeno peppers, seeded and chopped
3/4 cup shredded sharp cheddar cheese

Steps:

  • Place yeast, flour, salt, sugar, oil, water and jalapeños in bread machine according to manufacturer's directions.
  • Toward end of mixing during final proofing cycle, add cheese. (This method yields bread with cheese pieces throughout. If cheese is added earlier, it blends completely into the bread.)
  • Process on regular cycle.

CHEESY JALAPEñO POPPER PULL-APART BREAD



Cheesy Jalapeño Popper Pull-Apart Bread image

Make and share this Cheesy Jalapeño Popper Pull-Apart Bread recipe from Food.com.

Provided by Food.com

Categories     Breads

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 loaf bread
1/4 cup chopped scallion
1 tablespoon chopped jalapeno
1 teaspoon minced garlic
1 cup butter
1/4 cup mayonnaise
1 cup grated cheese
salt and pepper

Steps:

  • Preheat oven to 350F.
  • Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
  • Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
  • Spread the butter mixture and cheese into the cut slots in the bread.
  • Wrap in foil and bake for 15 mins unti the cheese is melting.
  • Remove the top layer of foil, exposing the top of the bread.
  • Bake for an additional 5 mins.
  • Serve immediately.

CHEESY JALAPENO GARLIC BREAD



Cheesy Jalapeno Garlic Bread image

Number Of Ingredients 10

1 loaf of French bread
1 1/2 Cups Salted Butter (softened)
3 garlic cloves (finely chopped)
1 Tablespoon Fresh Oregano
1 Tablespoon Fresh Basil
1 teaspoon Pepper
1 teaspoon Salt
1/2 cup parmesan cheese
1 cup mozzarella cheese
2-3 large jalapeños (cut into slices)

Steps:

  • Preheat oven to 350 degrees.
  • In a food processor, combine garlic, parmesan cheese, oregano, and basil until finely chopped.
  • Add softened butter, salt and pepper to the food processor.
  • Blend until mixed. You may need to scrap the sides and mix a little with a spoon.
  • Evenly cut French bread length wise. place on foil or parchment paper lined baking sheet.
  • Spread butter on both sides of bread.
  • Place extra butter in airtight container and save in refrigerator.
  • Evenly place Jalapeños across both halves of bread.
  • Sprinkle parmesan cheese evenly over both slices of bread, repeat with mozzarella.
  • Bake at 350 degrees for 8 minutes, or until cheese begins to bubble and the edges of the bread turn golden brown. For a crispier top, broil on high for 3 minutes, watching closely not to burn the bread.

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