*For less heat, remove seeds and white flesh from peppers before slicing.
The Cheesiest Jalapeno Pull-Apart Bread
Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say this one is the cheesiest you’ve ever tried. Made with Wisconsin Monterey Jack & Mozzarella Cheeses, this platter will bring out the cheese-lover in anyone.
BUTTER MIXTURE
- 0.5 cup Butter, melted (1 stick)
- 3 tbsp Chives, chopped
- 3 Garlic cloves, minced
- 0.5 tsp Salt
- 0.5 tsp Black pepper
TOPPINGS
- 16 oz. Wisconsin mozzeralla cheese, cut into 1/2 inch cubes
- 2 cups (8oz) Wisconsin monterey jack cheese, shredded
- 3 Jalapenos, thinly sliced
1 Loaf Sourdough Bread
- Heat oven to 350.
- In small bowl, combine melted butter, chives, garlic, salt and pepper. Mix well; set aside.
- Cut a crosshatch pattern into bread. Start by cutting 1-inch strips in one direction, being careful not to cut all the way through the bread. Leave at least 1/2 inch at the base of the loaf. Rotate the loaf 90° and cut strips intersecting the first set to create 1-inch squares.
- Spoon butter mixture into spaces between bread squares. Top with half of mozzarella cubes, followed by half of shredded monterey jack. Add remaining cheese, reserving about 1/4 cup monterey jack. Top with sliced jalapeños and remaining monterey jack.
- Wrap loaf completely in foil and place on baking sheet. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is completely melted. Serve immediately.