The Cheesiest Jalapeno Pull-Apart Bread

 

*For less heat, remove seeds and white flesh from peppers before slicing.

The Cheesiest Jalapeno Pull-Apart Bread

Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say this one is the cheesiest you've ever tried. Made with Wisconsin Monterey Jack & Mozzarella Cheeses, this platter will bring out the cheese-lover in anyone.
 
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Servings 810

Ingredients
  

BUTTER MIXTURE

  • 0.5 cup Butter, melted (1 stick)
  • 3 tbsp Chives, chopped
  • 3 Garlic cloves, minced
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper

TOPPINGS

  • 16 oz. Wisconsin mozzeralla cheese, cut into 1/2 inch cubes
  • 2 cups (8oz) Wisconsin monterey jack cheese, shredded
  • 3 Jalapenos, thinly sliced

1 Loaf Sourdough Bread

Instructions
 

  • Heat oven to 350.
  • In small bowl, combine melted butter, chives, garlic, salt and pepper. Mix well; set aside.
  • Cut a crosshatch pattern into bread. Start by cutting 1-inch strips in one direction, being careful not to cut all the way through the bread. Leave at least 1/2 inch at the base of the loaf. Rotate the loaf 90° and cut strips intersecting the first set to create 1-inch squares.
  • Spoon butter mixture into spaces between bread squares. Top with half of mozzarella cubes, followed by half of shredded monterey jack. Add remaining cheese, reserving about 1/4 cup monterey jack. Top with sliced jalapeños and remaining monterey jack.
  • Wrap loaf completely in foil and place on baking sheet. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is completely melted. Serve immediately.
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