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Cheesy Jalapeño-Bacon Pull-Apart Bread

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Cheesy Jalapeño-Bacon Pull-Apart Bread

Name: Cheesy Jalapeño-Bacon Pull-Apart Bread
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups shredded mild yellow cheddar cheese (about 4 ounces); 1 1/2 cups shredded pepper jack cheese (about 4 ounces); 3 slices bacon, cooked and finely chopped; 1/4 cup finely chopped pickled jalapenos; 2 scallions, finely chopped; 1 round loaf white or sourdough bread (14 to 16 ounces); 6 tablespoons unsalted butter, melted

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Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Assembling this bread is a little messy and it will look very full, but don’t be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

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1 1/2 cups shredded mild yellow cheddar cheese (about 4 ounces)

1 1/2 cups shredded pepper jack cheese (about 4 ounces)

3 slices bacon, cooked and finely chopped

1/4 cup finely chopped pickled jalapenos

2 scallions, finely chopped

1 round loaf white or sourdough bread (14 to 16 ounces)

6 tablespoons unsalted butter, melted

Directions

Special equipment:

a long serrated knife and heavy-duty foil

Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.