Cheesy Jalapeño Bread: A Spicy, Garlicky Delight

Elevate your appetizer game with this Cheesy Jalapeño Bread—a perfect blend of heat, garlic, and cheesy goodness. Ideal for gatherings or a cozy night in, this vegetarian-friendly recipe can easily be made vegan, catering to diverse dietary preferences.

Course Appetizer, dinner, lunch, Side Dish, Snack

Cuisine American, fusion, Italian

Keyword appetizer, bread, garlic bread, jalapeno popper, toast

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 310kcal

Ingredients

1-1.5 jalapeno; cut 8-12 very thin slices to top and leave the rest whole; for deseeding check notes.
4-5 garlic cloves minced
150 g butter softened, I used salted
3-4 tbsp chopped parsley leaves
14 oz Italian bread loaf
1/2-2/3 cup mozzarella cheese shredded
1/2 cup cheddar cheese shredded
1-2 tsp Salt to taste
1/2 tsp pepper
1 tsp chili flakes
1/2 tsp nutmeg powder
1 tsp sugar

Instructions

Butter: In a food processor add softened butter, 1/2-1 jalapeno (based on spice level), garlic, parsley, salt, pepper, sugar, nutmeg, and chili flakes. While whipping if needed add 2-3 tbsp warm water.
Preheat the oven to 350F.
Slice the bread loaf in half and place it on a parchment-lined tray.
Spread a good amount of butter on both pieces of the bread.
Top with shredded mozzarella cheese and cheddar cheese. Place thinly sliced jalapeno pieces over the cheese.
Bake at 350F for 18-25 mins till the bread is toasty and the cheese has melted.
Serve warm & enjoy!

Video

Notes

Tips for the Cheesy Jalapeño Bread

You can keep the butter mixture ready from before.
You can make these on separate slices if you don’t want to make them on a loaf.
Broil for 2-3 minutes if you want the cheese browned.
I like using salted butter but you can use unsalted butter if you want.
If you don’t dessed the jalapeno it can become much spicier and hot in the stomach. If you can take the spice levels leave the seeds otherwise deseed them.
Vegan: Use vegan butter and cheese!

Nutrition