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Jalapeno Popper Pulls Mix cream cheese, bacon, and jalapenos and spread between partially sliced loaf of sourdough. Top with shredded monterey jack and extra toppings (and maybe drizzle a little butter!) Bake in foil for 15 minutes Cheese Bread, Plain Chicken, Pull Breads, Pull Apartment Breads, Jalapeno Poppers, Poppers Pull, Jalapeno Poppers, Cream Chee, Crack Breads
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This Jalapeño Popper Pull Bread was inspired by two of the most popular recipes on the blog - Cheddar Bacon Ranch Pulls and Cinnamon Roll Pulls. I took all the flavors of a jalapeño popper and put in this pull bread. OMG - heaven. It has a kick from the jalapeños. Feel free to adjust the amount of jalapeños to your personal tastes.
Jalapeno Popper Chicken. This chicken combines the great things about poppers and puts them into a much lighter and less guilty chicken dish. Chicken breasts are stuffed with a cheesy jalapeño mixture and then rolled in crispy panko and baked, not fried!
1 unsliced loaf sourdough bread 12-16 ounces Monterey Jack cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion Instructions Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes,