Jalapeño Popper to the next level
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! So, on the blog, I have quite a few jalapeño popper-inspired recipes – like Jalapeño Popper Dip, Jalapeño Popper Tater Tot Casserole, Crock Pot Jalapeño Popper Corn Dip, Jalapeño Popper Bites and now this Jalapeño Popper Cheesy Bread.
Mild flavor
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. But, I’m a wimp with horrible acid reflux so this is just enough heat for me! 😉
Ingredients:
1 loaf Italian bread
1/2 cup salted butter, melted
1 teaspoon garlic powder
4 oz cream cheese (1/2 block), softened to room temp
1/2 cup sour cream
1/2 cup pickled jalapeño slices, divided use
2 cups shredded mozzarella cheese
Directions:
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 1/4 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.
Enjoy!
This bread goes perfect with this Mexican Lasagna!
- 1 loaf Italian bread
- 1/2 cup salted butter melted
- 1 teaspoon garlic powder
- 4 oz cream cheese 1/2 block, softened to room temp
- 1/2 cup sour cream
- 1/2 cup pickled jalapeño slices divided use
- 2 cups shredded mozzarella cheese
- 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 1/4 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.
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!
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.