Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
Photography Credit:Elise Bauer
Meandering along the Internet highway one day I happened upon several recipes for what looked like a hedgehog made of bread, stuffed with melted cheese and bacon.
Brilliant! A lot like cheesy bread but more fun. I thought I would do my own version with jack and jalapeños.
Yum! It’s like a bread version of nachos. In the shape of a hedgehog. That you have to get your fingers messy with melted cheese to eat.
Just the thing for a bunch of rowdies gathered to watch football, don’t you think?
Speaking of which, we have several fine Superbowl recipes on the site if you are looking for ideas. And go Niners. (Yes, I know they’re not playing. There’s always next season.)
Cheesy Jalapeño Pull Bread Recipe
- 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 Slice bread in cross hatch pattern: 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 Make cheese mixture: 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 Stuff bread with cheese mixture: 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 Bake: Bake in a 350°F oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.
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