RECIPES

The Cheesiest Jalapeno Pull-Apart Bread

Warm, cheesy, spicy pull-apart bread—this one is delicious!

Active Time

20 Minutes

Servings

8-10

Ingredients

1/2 cup (1 stick) butter, cubed and melted
3 tablespoons minced fresh chives
3 garlic cloves, minced
1/2 teaspoon each salt and pepper
1 round loaf sourdough bread (1 pound)
12 ounces Cedar Grove Organic Monterey Jack cheese, shredded (3 cups)
3 medium jalapeno peppers, seeded and thinly sliced

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.

Instructions

Heat oven to 350°F.
Combine the butter, chives, garlic, salt and pepper in a small bowl.
Cut bread lengthwise into 1-inch strips to within 1/2 inch of loaf bottom, taking care to not cut all the way through the bread. Rotate bread; repeat cutting into 1-inch strips, creating a crosshatch pattern.
Spoon butter mixture between strips. Stuff with monterey jack and jalapeno peppers. Wrap loaf in aluminum foil; place on a baking sheet.
Bake for 30 minutes. Unwrap; bake for 8-10 minutes longer or until cheese is melted. Serve warm.

Recipe Tips

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.| For less spicy heat, remove seeds and membranes from jalapenos before slicing.

Cheesemonger Tip

Cedar Grove’s organic cheeses are made from the freshest, Grade-A, certified organic milk. Monterey jack cheese has a semi-soft texture with delicate, buttery and slightly tart flavors.