This is an awesome appetizer recipe!! It would be great for a Super Bowl party or any BBQ coming up this summer. I ended up smoking this on the BBQ pit to give it some extra flavor and it’s amazing!! I would leave out the bacon bits next time. I’m not a huge fan of them and you can’t taste them in the bread anyway. If you want I would add some cooked bacon instead. I also made it easier by combining everything before stuffing it and then just topped it with the shredded cheese which makes this messy process easier. Can’t wait to make more of these, plus it’s so easy to prep ahead of time and bake when you need them.
Jalapeño Popper Pulls
(Adapted from Plain Chicken)
1 16oz round sourdough loaf, unsliced
8 oz cream cheese softened
2 Tbsp pickled jalapeño pepper juice
1 tsp garlic powder
1/4 cup diced pickled jalapeño peppers
3 Tbsp bacon bits
1 cup monterey jack cheese, shredded
Preheat oven to 350 degrees.
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. (I just mixed these all together instead of layering.) Top bread with cheese, getting in between cuts.
Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap (I just open the foil packet to expose the bread). Bake for an additional 10 minutes, or until cheese is melted.