Saturday, October 20, 2012

Cheesy Jalapeno Pull Bread

This was just as amazing as I hoped it would be when I pinned the recipe!  Three of us ate the entire thing for lunch.  Granted, that's all we ate.  But we polished off every bite while playing Cribbage! 

1 rustic loaf of bread, unsliced, either Italian or French
12 ounces shredded Monterey Jack cheese
1/4 cup (less or more to taste) pickled jalapeƱos, chopped
1/4 cup green onions, including greens, chopped
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 jalapeƱos. 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 up 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.  It took ours longer to cook.  Maybe it depends on how large your bread loaf is??  I'd say leave it covered for 20 minutes, then uncover for another 10-15 minutes.  
Place on a serving board or plate to serve.

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