Best 6 Cheesy Jalapeno Bread Recipes

CHEESY JALAPEñO POPPER PULL-APART BREAD

Steps:

• Preheat oven to 350F.
• Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
• Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
• Spread the butter mixture and cheese into the cut slots in the bread.
• Wrap in foil and bake for 15 mins unti the cheese is melting.
• Remove the top layer of foil, exposing the top of the bread.
• Bake for an additional 5 mins.
• Serve immediately.

CHEESY JALAPENO BREAD (ABM)

Steps:

• Place yeast, flour, salt, sugar, oil, water and jalapeños in bread machine according to manufacturer's directions.
• Toward end of mixing during final proofing cycle, add cheese. (This method yields bread with cheese pieces throughout. If cheese is added earlier, it blends completely into the bread.)
• Process on regular cycle.

CHEESY & SEEDY JALAPENO BREAD (ABM)

Steps:

• Place yeast, flour, seeds, oatmeal, salt, sugar, oil, and water in bread machine according to manufacturer's directions.
• When cycle is complete, remove dough, and knread 1 cup cheese and jalapenos (well drained and dried) into dough. I make the process easier by taking chunks of the dough and placing them into a bowl, a couple at a time, topping with cheese and jalapenos, and repeating until all dough, cheese, and jalapenos are gone - and then gently kneading.
• Form into a loaf, and place into a lined 9x5 bread pan (I line mine with parchment paper.) Alternatively, you could grease and flour the pan - just be aware that the cheese can stick really well, so it's best to line the pan! Top with shredded cheddar and additional grains/oatmeal.
• Allow loaf to rise until doubled, approximately 45 minutes. Set oven to 375°F When loaf is doubled, bake for 35-45 minutes, until browned and until the loaf sounds hollow when you knock on the bottom of it.

CHEESY JALAPENO CORN SPOON BREAD

Steps:

• 1. In a skillet saute onion in butter until tender; set aside.
• 2. In a large bowl, beat the egg; add sour cream, both the corns, salt and pepper. Stir in the corn bread muffin mix just until blended. Fold in onions and jalapeno and half of the cheese.
• 3. Transfer to a greased shallow baking dish. Sprinkle with the remaining cheese. Bake uncovered at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before serving.

CHEESY JALAPENO GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• In a food processor, combine garlic, parmesan cheese, oregano, and basil until finely chopped.
• Add softened butter, salt and pepper to the food processor.
• Blend until mixed. You may need to scrap the sides and mix a little with a spoon.
• Evenly cut French bread length wise. place on foil or parchment paper lined baking sheet.
• Spread butter on both sides of bread.
• Place extra butter in airtight container and save in refrigerator.
• Evenly place Jalapeños across both halves of bread.
• Sprinkle parmesan cheese evenly over both slices of bread, repeat with mozzarella.
• Bake at 350 degrees for 8 minutes, or until cheese begins to bubble and the edges of the bread turn golden brown. For a crispier top, broil on high for 3 minutes, watching closely not to burn the bread.

CHEESY JALAPENO BREAD

Steps:

• 1. In a large metal or glass bowl combine all the ingredients , just until all the flour is moistened , DO NOT KNEAD. The dough will be moist and sticky.
• 2. Cover bowl with a moist kitchen towel or plastic wrap and set in a warm area for 2 hours to rise the dough. ( I put mine in an off oven with the light on )
• 3. Cut the dough into 2 equal pieces for loafs.
• 4. If your only baking one loaf , Place the other section in the refrigerator for up to 7 days.
• 5. Place one section of the dough in a heavily floured bowl and cover once again until the dough rises to doubles in size.
• 6. Pre-heat a large heavy dutch oven pan with the lid on in a 450° oven for at least 30 minutes.
• 7. Carefully remove the heated dutch oven from the oven and PLOP the dough in the pot , Cover and return the dutch oven back to the hot oven.
• 8. Bake @ 450° for 30 minutes ,when done baking ; Remove from the dutch oven and place bread on a wire rack and let cool for at least 15 to 20 minutes before slicing.