Jalapeño Popper Cheesy Bread is a mild cheesy bread made with Italian bread, real butter, garlic, cream cheese, jalapeños and mozzarella.
A SERIOUSLY DELICIOUS CHEESE BREAD!
One of my absolute favorite appetizers are jalapeño poppers. If you have never eaten one, (and really, who has never eaten one?) they are sliced jalapeños, stuffed with cream cheese then covered in breading and deep fried or baked. I could stuff myself silly with them! This cheesy bread is inspired by that scrumptious appetizer!
WHAT DO I SERVE WITH JALAPENO POPPER BREAD?
This bread goes perfectly with my Mexican Lasagna. The flavors all blend really well together! I love the combination of creamy cheesiness with the crunchiness of the bread. This bread has a very mild flavor. It is not super hot/spicy at all. You could certainly add a dash or two of hot sauce to the cream cheese mixture if you really love a spicy kick.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Italian bread loaf
- salted butter
- garlic powder
- cream cheese
- sour cream
- pickled jalapeño slices
- shredded mozzarella cheese
HOW TO MAKE JALAPEÑO POPPER CHEESE BREAD:
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Cut the bread lengthwise and place both parts face up on the sheet. Brush both pieces with melted butter. Sprinkle with garlic powder. Set aside.
Divide the jalapeños. Save a few slices to place on top of the bread (about ¼ cup). Chop the rest. In a medium mixing bowl, mix together cream cheese, sour cream, and chopped jalapeños.
Spread the jalapeño dip mixture on the bread, dividing equally between the two pieces of bread.
Top bread with mozzarella cheese. Arrange the reserved jalapeño slices over the cheese.
Place bread in the oven for about 12 minutes, until cheese is melty. Remove from the oven and place on a cutting board. Let cool for few minutes. Slice and serve.
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Originally published: September 2017
Updated & republished: June 2020
Jalapeño Popper Cheesy Bread (+Video)
Ingredients
- 1 loaf Italian bread
- ½ cup salted butter, melted
- 1 teaspoon garlic powder
- 4 ounce block cream cheese (½ block), softened to room temp
- ½ cup sour cream
- ½ cup pickled jalapeño slices, divided use
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Cut the bread lengthwise and place both parts face up on the sheet. Brush both pieces with melted butter.
- Sprinkle with garlic powder. Set aside.
- Divide the jalapeños. Save a few slices to place on top of the bread (about ¼ cup). Chop the rest.
- In a medium mixing bowl, mix together cream cheese, sour cream, and chopped jalapeños.
- Spread the jalapeño dip mixture on the bread, dividing equally between the two pieces of bread.
- Top bread with mozzarella cheese.
- Arrange the reserved jalapeño slices over the cheese.
- Place bread in the oven for about 12 minutes, until cheese is melty. Remove from the oven and place on a cutting board. Let cool for few minutes.
- Slice and serve.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nicole Seflers
Seriously omg.... we added bacon on top of ours it is so good! Thanks for the recipe!
CMason
This sounds pretty good! I'll have to try it.
Off topic, but check out the Fast Tract diet by Norm Robillard for that reflux! You can enjoy spicy food again! I found probiotic supplements helped a lot, too.
Hope you feel better and thanks for the recipe.
Carlee
What a fun idea! We are suckers for poppers, though we mostly stuff ours and do them on the grill instead of the breaded ones. Either way, they are delicious! I can't wait to make this!