Jalapeño Popper Bread

The Jalapeno Popper Bread is grilled and ready to enjoy.

5 from 1 vote

Cheesy, spicy, and ridiculously satisfying, this Jalapeño Popper Bread is the perfect appetizer for game day or any party for one.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

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!

Video

Notes

ProTip: Don't Skip the Chill!

While it may be tempting, don’t skip the chilling step! Letting the stuffed bread rest in the fridge helps the cream cheese mixture set and makes it easier to handle on the grill.

Nutrition