This creamy and sweet bread is the maximum appetizer for the crowd. Perfect for hosting, it is made with cheese cream, two types of grated cheese and jalapeños with diced stuffed in every crack throughout the delicious flavor of Popper Jalapeño but in the form of bread.
If you are looking for something sweet and guaranteed that will disappear quickly, this Poppart Popper Jalapeño bread is. Basically they are my popper Jalapeño in the form of bread – hot, melty and perfect to separate from the piece by piece. Do it for the days of play, Cinco de Mayo, parties or every time you need a snack that will all have in the balance around the table.
Because you will love this recipe
- He is a favorite from the crowd. I did it for a meeting once, and now it is officially requested every time. It is crunchy outside, sticky inside and ridiculously easy to make.
- So easy to make! You just cut a loaf of bread, fill it with a stuffing with creamy jalapeño and cheese and cook. That’s all.
- It is shared. Its pull-apt design makes it perfect for sharing to parties, Potlucks, family game evenings or every time you want to impress people without a lot of efforts.
- Do it in your way. You can easily make it more spicy, worst or even add bacon because why not?
Ingredients you need
- Bread: A large and robust loaf as a solution or French bread works better to keep the fillings and will not become soaked.
- Cheese cream: The softened cheese cream creates a creamy base for the filling. Make sure it is softened so that it spreads easily.
- Chopped cheese: I used a mix of mozzarella (for stretching) and a Mexican cheese (for flavor), but you could also use Cheddar or Monterey Jack.
- Jalapeños: Fresh jalapeños in seams for that spicy football. Remove the seeds for a slight level of spices or leave them for a little more heat.
- Spaces: Garlic and onion powder for greater depth of flavor.
- Butter: Dissted, to touch the top for a golden and crunchy crust. For an extra flavor, you can use salty butter.
These are just some of the key ingredients. For the complete recipe, consult the recipe card below.
Suggestions for recipes
- Do not cut too much in depth. When cutting the bread on a grid, be careful not to cut it all the way. This keeps the loaf intact and keeps everything together creating spaces for filling cheese.
- Put it well. Use a knife or a spoon to generously fill the mixture of cheese cream in bread cracks so that each bite has a little creamy goodness.
- Make individual portions. You can use two small French loaves or even Bolillo bread to create individual portions.
Variations
- Add bacon or chorizo. Because Bacon and Chorizo make everything better. (You have to try my homemade chorizo recipe!)
- Use different cheese. Feel free to use Colby Jack, Monterey Jack or Cheddar Cheese. I recommend buying a block and destroying it by hand for the best fusion cheese and sticky consistency.
- Ranch -style do it. Mix a little Seasoning of the ranch In the cheese cream for a touch of Herby.
Frequent questions
YES. Any crunchy bread such as slippers, Italian bread or a baguette works well. Just make sure it is sturdy enough to keep the filling.
It has a mild to medium heat level. If you want it more spicy, let some of the Jalapeño seeds enter. If you want it, exchange Jalapeños with diced green bell peppers.
YES. You can assemble the bread in advance, cover it and cool it until you are ready to cook. Just add a couple of minutes more to the cooking time.
What to serve with bread in pieces
This bread is already rich in flavor, but if you want to bring it to the next level, try to serve it with some jumps and sides for an even better snack.
Conservation and heating
To preserveKeep the leftovers wrapped in a sheet or a hermetic container in the refrigerator for a maximum of 4 days.
HeatCook at 350 ℉ for 10-15 minutes or until it is heated and the cheese is dissolved again.
More appetizers
Did you do this Popper Jalapeño who separated the bread? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
Prevent the screen from becoming dark
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Preheat the oven at 350 ° F. Cut a grill in the upper part of the loaf with a butt of preceded bread knife, being careful not to cut the bottom of the bread.
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Mix the cheese cream together, the onion powder and the garlic with a portable mixer or a fork in a small bowl.
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Stuff and expand the cheese cream in all the cracks of the bread, followed by the diced jalapeños and grated cheese.
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Transfer the bread to a large pan and cook for 20 minutes.
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Brush the upper part of the bread with the melted butter and cook for another 5 minutes. Garnish with green onions.
- Do not cut too much in depth. When cutting the bread on a grid, be careful not to cut it all the way. This keeps the loaf intact and keeps everything together creating spaces for filling cheese.
- Distribute the filling. Use a knife or a spoon to generously fill the mixture of cheese cream in bread cracks so that each bite has a little creamy goodness.
- Spice level. I removed the seeds for a slight level of spices, but you can leave them for a little more heat.
Service: 1/8 recipe | Calories: 318Kcal | Carbohydrates: 33G | Protein: 15G | Fat: 14G | Saturated fat: 8G | Polynsaturo fat: 1G | Monolysatuine fat: 4G | Trans fat: 0.1G | Cholesterol: 43mg | Sodium: 616mg | Potassium: 171mg | Fiber: 1G | Sugar: 5G | Vitamin A: 425Iu | Vitamin C: 4mg | Soccer: 236mg | Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
This post was originally published in September 2017 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin.
