Jalepeno Cheddar Pull Apart Bread Recipes

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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.

JALEPENO CHEDDAR PULL APART BREAD



Jalepeno Cheddar Pull Apart Bread image

Made this for an appetizer at a birthday party. The next day everyone was talking about "THE BREAD" So that's what I call it now. This recipe derived from the Pillsbury website with a few tweaks to fit my tastes. Hope you try it. So Good!

Provided by Dawn Whitted @dawn01

Categories     Savory Breads

Number Of Ingredients 11

2 - tubes canned biscuits
3-4 tablespoon(s) melted butterr
1/4 teaspoon(s) garlic salt with parsley or garlic powder
1/4 teaspoon(s) red pepper flakes
1/2 teaspoon(s) italian seasoning
1 1/2 cup(s) mexican blend or cheddar shredded cheese
1/2 jar(s) jalapeño nacho rings, chopped
1-2 tablespoon(s) jalapeño juice from nacho rings
2 - green onions, finely chopped
5 slice(s) bacon, cooked or bacon bits
- nonstick cooking spray

Steps:

  • Preheat oven according to biscuit can & spray a loaf pan with nonstick cooking spray.
  • combine butter, garlic, red pepper flakes and italian seasoning blend microwave until melted.
  • Open biscuits and cut them in half. Dip biscuit halves into melted herb butter and drop them into bottom of loaf pan in a single layer randomly (not pretty)
  • sprinkle the biscuit dough with 1/2 chopped jalapeños, 1/2 of the shredded cheese, 1/2 of the bacon and green onion. Make a second layer of biscuits, cheese, bacon, onion and jalapeños. *you can ommit any of the ingredients and replace with different cheese if you like*
  • Drizzle jalapeno juice over all and bake in oven for 40-50 minutes until golden. Turn out onto serving platter and serve warm. To be extra yummy serve with queso or nacho cheese dip. This is a savory monkey bread (u pull it apart)

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