Cheesy, spicy, and ridiculously satisfying, this Jalapeño Popper Bread is the stuffed cheesy bread of your dreams. It’s the perfect appetizer for game days, family dinners, or your next party for one.
Inspired by my pepperoni pizza bread recipe, this jalapeño popper bread recipe features jalapeño peppers with smoky chorizo, melted cheddar cheese, and a creamy cheese filling. Whether diving in with friends or enjoying it solo, this work of art will be your go-to for football season and beyond.
Why You’ll Love jalapeño Popper Cheese Bread
This jalapeño popper bread is the perfect combination of everything you love about the jalapeño popper appetizer. It’s loaded with spicy jalapeños, creamy cheese, and a hint of smoky chorizo, all baked into a golden brown bread loaf.
If you’re looking for some solid food ideas for your next party, jalapeño popper bread is it. Whether for game days or lazy Sundays, the result is undoubtedly a total crowd-pleaser. Plus, this easy recipe uses straightforward ingredients like shredded cheese, cream cheese, and bacon bits.
Jalapeño Poppers Bread Shopping List
- Loaf of Bread – For the jalapeño popper bread recipe, you’ll need a loaf of Italian bread or any sturdy, crusty bread like French bread. You’ll also need ground chorizo sausage, jack cheese slices (or pepper jack for an extra spicy kick), green onions for garnish, and some bacon bits. For another quick bread idea, feel free to use a Kaiser roll to make individual servings.
- Stuffing – A cream cheese mixture is made with shredded cheddar cheese, pickled jalapeños, ranch seasoning, crispy bacon bits, and softened cream cheese. Optionally, add a little bit of garlic powder and black pepper for the perfect combination of flavors.
This jalapeño popper cheese bread is a cheesy, spicy, and oh-so-satisfying recipe that combines bold flavors with simple ingredients. Whether you’re hosting game day festivities or want an easy appetizer to impress your out-of-town guests, this cheesy garlic bread-inspired recipe is guaranteed to deliver.
How to Make jalapeño Popper Bread
Prepping the Bread
Making this jalapeño popper bread is simple and fun. First, slice your bread loaf horizontally and scoop out the center of the bread to create a divot. This bread form of a bowl will hold your stuffing.
Cream Cheese Filling
Next, grab a large bowl and mix your cream cheese mixture: shredded cheddar cheese, pickled jalapeños, ranch seasoning, crispy bacon bits, and softened cream cheese. Sprinkle in a pinch of kosher salt, garlic powder, and black pepper for added flavor. This cream cheese mixture will be the star of your jalapeño popper bread show.
Pro Tip
If your filling seems a little dense, you can add in a splash or two of the pickled jalapeño brine into the mix. It will boost the flavor and also make the filling a little easier to spread.
Stuffing the Cheese Bread
Stuff the mixture into the bread and press it down firmly. Then, spread ground chorizo sausage evenly over the top of the stuffing. Pop the bread into the fridge for about 20 minutes to firm up. This step helps it hold together while cooking.
Pro-Tip: Don’t Skip the Chill!
While it may be tempting, don’t skip the chilling step! Letting the stuffed cheese bread rest in the fridge helps the cream cheese mixture set and makes it easier to handle on the grill.
Grilling Time
Preheat your grill for two-zone cooking at 325F. Place the bread, chorizo-side down, over the direct heat. Let it cook for about 10 minutes, watching for flare-ups. Flip the bread over and move it to the indirect heat side. Let it bake until the chorizo reaches an internal temperature of 165F and the bread bakes to a golden brown.
Crank up the grill to 450F and top the bread with slices of pepper jack cheese, fresh raw jalapeños, and crispy bacon bits. Let it bake until the cheese is melted and bubbly. For a touch of sweetness, drizzle a little honey over the top of your jalapeño popper bread before serving.
What to Serve with jalapeño Popper Stuffed Bread
This jalapeño popper cheese bread is basically begging to be dunked in garlic butter, ranch dressing, or some spicy salsa. Wanna go big? Pair it up with wings, nachos, or even some buttery drop biscuits. Feeling like you need to balance things out? Throw in a fresh green salad or some roasted veggies to keep it legit.
Leftovers and Reheating
If you have leftover jalapeño popper bread, wrap the pieces tightly in aluminum foil and store them in an airtight container. To reheat, place the bread in the oven at 350F until the cheese is melted and gooey again. It tastes just as good the next day, making it one of my favorite recipes for meal prep.
More with Jalapeños
FAQs for jalapeño Popper Bread
Absolutely! If you love homemade bread, use your favorite bread flour recipe to make this dish. Just ensure the bread is sturdy enough to hold the stuffing.
Add a sprinkle of cayenne pepper to the cream cheese mixture, or use fresh spicy jalapeños instead of pickled ones. You can also top the bread with crushed red pepper flakes. Or, grab some of my FYR hot sauces to bring even more flavor and heat.
Yes! Place the stuffed bread on a baking sheet lined with aluminum foil and bake at 375F until golden brown and cooked through. The Dutch oven is another great option for an even bake.
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Jalapeño Popper Bread
Ingredients
Bread:
- 1 loaf Italian Style Bread
- 2 cups Ground Chorizo Sausage
- 3-4 Jack Cheese Slices
- Sliced Fresh Jalapenos garnish
- Chopped Bacon Bits garnish
Stuffing:
- 1 cup Shredded Jack Cheese
- ½ cup Pickled Jalapeños
- 3 tbsp Chopped Bacon Bits
- 2 tbsp Ranch Seasoning
- 2 packets Cream Cheese
Instructions
- Preheat your grill for two zone cooking at 325F.
- Begin by slicing your Italian Style Bread in half and separating the top from the bottom. Next, carefully pull out the excess bread on both halves so that you create a divot in the bun.
- In a bowl, mix together the stuffing for the bread.
- Stuff the divot with the stuffing, then take a handful of your chorizo sausage and cover the stuffing. Make sure to spread out the sausage all over the bread so it completely covers the stuffing.
- Once the bread is assembled, place them in the fridge for 15-20 minutes to firm up.
- Take out the bread and place it over the coals with the chorizo face down.
- Cook over the heat for about 10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them from burning. After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal.
- When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side. Top with the sliced cheese and sliced jalapenos. Garnish with a drizzle of honey if you like and enjoy!
