Feb
03

hellyeahrecipes: Cheesy Jalapeño Pull Bread 1 rustic loaf of bread, unsliced, either Italian or French 12 ounces shredded Monterey Jack cheese 1/4 cup (less or more to taste) chopped pickled jalapeños 1/4 cup chopped green onions, including greens 1/4 cup (4 Tbsp) butter, melted Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices. Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese. Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake. Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted. IN MY FACE, immediately!

hellyeahrecipes:

Cheesy Jalapeño Pull Bread

  • 1 rustic loaf of bread, unsliced, either Italian or French
  • 12 ounces shredded Monterey Jack cheese
  • 1/4 cup (less or more to taste) chopped pickled jalapeños
  • 1/4 cup chopped green onions, including greens
  • 1/4 cup (4 Tbsp) butter, melted
  1. Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
  2. Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
  3. Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
  4. Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.

IN MY FACE, immediately!

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  1. ifthoughtshadhands reblogged this from seaquakes
  2. beautyhealthjunkie reblogged this from the-recipe-blog
  3. btmyworld reblogged this from unistused and added:
    This looks yummy. How do you eat it?
  4. reasonstotalk reblogged this from thechocolatebrigade
  5. totemsandrockquarries reblogged this from risk-of-being-free
  6. niemehr reblogged this from risk-of-being-free and added:
    At the risk of revealing my tendencies towards all things Southern, this would be so awesome if done with PIMENTO...
  7. risk-of-being-free reblogged this from visions-and-revisions
  8. ourprairieashram reblogged this from sunshinesounds
  9. visions-and-revisions reblogged this from the-night-and-the-storm and added:
    …omg. I would leave out the onion and jalapeno because I’m not a fan, but otherwise…omg. DO WANT.
  10. the-night-and-the-storm reblogged this from my-thief
  11. nigelallen reblogged this from ode-to-a-grasshopper
  12. killedinmotion reblogged this from kevinjoel
  13. roody1221 reblogged this from lola1992
  14. dearmariah-countmein reblogged this from thechocolatebrigade
  15. seriouslyofficially reblogged this from pbt1
  16. mixtapemedusa reblogged this from my-thief
  17. This was featured in #Food

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