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Home » appetizer » Jalapeño Popper Cheesy Bread

Jalapeño Popper Cheesy Bread

September 13, 2017 by Brandie @ The Country Cook 3 Comments

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5 from 3 votes

Jalapeño Popper Cheesy 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! 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.Sliced Jalapeno Cheese Bread

Jalapeño Popper to the next level

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! 😉

Jalapeno Popper Cheesy Bread recipe from The Country Cook

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

Italian bread, garlic powder, sour cream, cream cheese, jalapeño peppers, mozzarella cheese and butter

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.Melted butter on Italian Bread

Sprinkle with garlic powder. Set aside.

sprinkling garlic powder on breadDivide the jalapeños. Save a few slices to place on top of the bread (about 1/4 cup). Chop the rest.

diced jalapeños In a medium mixing bowl, mix together cream cheese, sour cream, and chopped jalapeños.softened cream cheese and diced jalapeños Spread the jalapeño dip mixture on the bread, dividing equally between the two pieces of bread.jalapeño cream cheese mixture spread on garlic buttered breadTop bread with mozzarella cheese.shredded mozzarella cheese sprinkled on cream cheese jalapeño garlic breadArrange the reserved jalapeño slices over the cheese.

jalapeno slices spread on top of jalapeño popper breadPlace 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.Jalapeno Popper Cheesy Bread on cutting board

Slice and serve.

Cheesy Jalapeno Popper Bread, sliced
Enjoy!

Jalapeño Popper Cheesy Bread

5 from 3 votes
Print Pin Rate
Course: Appetizer, bread, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Calories: 663kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 loaf Italian bread
  • 1/2 cup salted butter, melted
  • 1 teaspoon garlic powder
  • 4 oz block 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

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 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.

Video

Nutrition

Calories: 663kcal | Carbohydrates: 39g | Protein: 13g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 75mg | Sodium: 951mg | Potassium: 260mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1185IU | Vitamin C: 2.2mg | Calcium: 179mg | Iron: 2.1mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

This bread goes perfect with this Mexican Lasagna!Mexican Lasagna recipe from The Country Cook

Cheesy Garlic BreadCheesy Garlic Bread recipe (with a secret ingredient!) from The Country Cook

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Filed Under: appetizer, breads, side dishes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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Reader Interactions

Comments

  1. Carlee says

    September 15, 2017 at 8:00 am

    5 stars
    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!

    Reply
  2. CMason says

    September 24, 2017 at 10:24 pm

    5 stars
    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.

    Reply
  3. Nicole Seflers says

    August 10, 2018 at 5:54 pm

    5 stars
    Seriously omg…. we added bacon on top of ours it is so good! Thanks for the recipe!

    Reply

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