Cheddar Jalapeño Pull Apart Bread Recipe

I crafted a Cheddar Jalapeño Pull Apart Bread that reimagines Cheese Bread by tucking spicy, molten cheddar pockets into every tear.

I can never resist a Cheddar Jalapeño Pull Apart Bread; it’s the kind of Cheese Bread that makes you pause and wonder how something so simple got so addictive. Stuffed with sharp cheddar and slices of jalapeños, it teases every bite with molten cheese and a real kick.

Pull Apart Bread is perfect for passing around at a party when snacks need to disappear fast. I kinda love how messy and communal it is, you know?

You want to tear a piece, see strings of cheese, and then wish you had made two loaves. Trust me, you’ll be sneaking seconds.

Ingredients

• Sourdough loaf: Crusty sourdough gives chew and tang, some fiber from whole grains, not too sweet.
• Unsalted butter: Rich butter adds fat and creaminess, high calories, low nutrients, tastes indulgent.
• Cream cheese: Soft cream cheese makes filling smooth, adds protein and fat, not very healthy.
• Sharp cheddar: Cheddar brings salty savory tang, lots of protein and calcium, packs calories.
• Jalapeños: Fresh jalapeños give heat and brightness, vitamin C and fiber, lively kick.
• Garlic: Garlic adds punch and aroma, few calories, some compounds with health benefits.
• Green onions: Green onions add oniony zip, low calorie, some vitamins and fresh color.

Ingredient Quantities

• 1 round sourdough or other crusty loaf, about 12 to 16 ounces
• 3/4 cup (170 g) unsalted butter, melted
• 4 ounces (115 g) cream cheese, softened
• 2 cups (about 8 ounces / 225 g) sharp cheddar, shredded
• 1/4 cup grated Parmesan cheese (optional)
• 3 cloves garlic, minced
• 2 to 3 jalapeños, thinly sliced
• 3 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with foil or parchment, place a wire rack on top if you got one.

2. Trim a thin slice off the bottom of the round so it sits flat, then make cuts about 1 inch apart both ways through the top of the loaf to form a grid, but dont cut all the way through — leave the base intact so it holds together.

3. In a bowl whisk the melted butter with the softened cream cheese until mostly smooth, then stir in the minced garlic, kosher salt, black pepper, and about 2 tablespoons of the chopped green onions. If using cilantro add it now.

4. Fold about half the shredded sharp cheddar and the grated Parmesan into the butter mixture so its cheesy and spreadable, keep the rest of the cheddar for stuffing between the slices.

5. Use your hands or a spoon to gently open the cuts in the loaf and stuff the reserved shredded cheddar into each pocket, then tuck thin slices of jalapeño into some of the cracks (use more or less depending on heat tolerance).

6. Spoon or brush the butter-cheese-garlic mixture into every opening, working it deep so the cream cheese mix gets well distributed, and press a few extra jalapeño slices and green onion on top for color.

7. Wrap the whole loaf loosely in foil (shiny side in) and bake on the prepared sheet for 15 to 20 minutes until the cheeses are melted and everything is hot.

8. Unwrap and bake uncovered another 5 to 8 minutes to crisp the crust and brown the top, or broil for 1 to 3 minutes watching carefully so it doesnt burn.

9. Let rest 3 to 5 minutes, then pull apart and serve warm. Sprinkle remaining green onions and extra cilantro or Parmesan if you like. Enjoy, but careful it will be hot inside.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Rimmed baking sheet lined with foil or parchment
3. Wire rack that fits on the baking sheet youll want it if you got one
4. Serrated knife
5. Cutting board
6. Large mixing bowl
7. Small bowl and a whisk or fork
8. Rubber spatula or wooden spoon
9. Cheese grater for shredding and grating
10. Measuring cups and spoons plus oven mitts for handling the hot loaf

FAQ

Cheddar Jalapeño Pull Apart Bread Recipe Substitutions and Variations

• Bread: swap the round sourdough for a baguette (slice crosswise and tuck pieces in), ciabatta loaf, or a rustic boule (same pull apart idea)
• Unsalted butter: use extra virgin olive oil (brush on for a lighter, slightly fruity note), ghee (richer, browner flavor), or a plant based margarine if you need dairy free
• Cream cheese: replace with mascarpone for closest richness, well drained ricotta for a milder, lighter filling, or thick strained Greek yogurt for tang and less fat
• Sharp cheddar: sub Monterey Jack or Pepper Jack for extra melt and mild spice, Colby or Colby Jack for a softer, creamier bite, or smoked Gouda for a smoky twist

Pro Tips

– Shred your own cheddar if you can. Pre-shredded cheese has anti-caking stuff that keeps it from getting super gooey, plus freshly shredded melts silkier and tastes fresher. Toss the shreds in a little flour if they start clumping, but dont overdo it.

– Control jalapeño heat by scooping out the seeds and white ribs if you want milder bites. Use gloves or wash hands really well after handling them, and tuck some slices nearer the crust so not every pull has a blast of heat.

– Make cleaner cuts by chilling the loaf 10 to 15 minutes first, then use a long serrated knife and saw gently. This keeps the bread from tearing so your pockets stay neat and hold more filling.

– After baking let it rest a few minutes before pulling apart so the molten cheese settles, otherwise it will run everywhere and burn you. If you want extra crisp, open the foil for the last few minutes or hit it under the broiler for just a minute or two but watch it closely so it doesnt char.