Jalapeño Popper Pull-apart Bread
Yield: 1 loaf of bread
  • 1 round loaf of crusty bread, (sourdough would be good too)
  • 4 medium-sized jalapeño peppers, sliced thinly with the seeds removed.
  • 1 8oz pack of cream cheese, frozen until firm enough to slice
  • ½ cup grated cheddar cheese
  • 1 scallion, thinly sliced
  • salt & pepper
  1. Using a sharp serrated knife, slice a grid into the top of the bread- cutting down to the bottom of the loaf but not all the way through.
  2. Stuff the peppers in each of the crevices, all the way down to the bottom. The more edges that have filling the better! Slice the cream cheese and stuff it in with the peppers. Continue with the scallions and then sprinkle the grated cheese on top. Add a bit of salt & pepper.
  3. Bake at 375F for 15-20 minutes or until the cheeses are melted and golden. Serve warm.
Recipe by The Baker Chick at https://www.thebakerchick.com/jalapeno-popper-pull-apart-bread/