Jalapeno Cheddar Cheesy Bread

by Shawnda on April 12, 2013

in Appetizers,Bread,Mexican & TexMex

Jalapeno Cheddar Cheesy Bread

What do you do when you’re trying to rid the house of non-compliant foods just days before beginning the Whole30?

You make something like this.

Jalapeno Cheddar Cheesy Bread

Jason called it “The Bread of Shame,” as he felt “Desperation Bread” was a little misleading at the time (but probably pretty accurate, looking back) and “PMS Bread” was a little juvenile. And possibly sexist.

There is nothing shameful about it.

Mostly.

Jalapeno Cheddar Cheesy Bread

Scandalously white bread, topped with an empty-the-fridge cream cheese-cheddar-parmesan-jalapeno mixture, and shoved under the broiler just until it gets those beautiful golden brown blistered marks.

Jalapeno Cheddar Cheesy Bread

And then you eat it. Straight off the pan. Because whisking water with can of condensed tomato soup is far too much work for a night like that when dinner is seemingly perfect already.

Maybe “Bread of Shame” is appropriate after all.

Jalapeno Cheddar Cheesy Bread

Garlic bread gets a TexMex twist with jalapeno and cheddar.

Ingredients

  • 2 baguettes or 1 large french loaf, split in half horizontally
  • 4 oz cream cheese, softened
  • 1 clove garlic, minced
  • 4 oz shredded cheddar cheese
  • 1/4 cup parmesan
  • 2 large jalepeno/serrano peppers, chopped (seeds removed if desired)
  • Tobasco sauce
  • Pinch of salt
  • Pepper

Instructions

  1. Preheat the broiler.
  2. On a baking sheet, place the bread (cut into more managaeble pieces, if desired).
  3. Place the pan into the oven for 1-2 minutes, just to lightly toast the top of the bread so it doesn't get soggy.
  4. In a bowl, mash the cream cheese and garlic together and then stir in the cheeses, peppers, a dash of tobasco, salt, and pepper.
  5. Spread onto the top of the bread and bake until bubbly and golden brown - 2-3 minutes.
  6. Serve warm.
  7. Refrigerate any leftovers and reheat in the microwave or warm oven.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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{ 25 comments… read them below or add one }

1 bc in edmond April 12, 2013 at 1:16 pm

this and a glass of wine are exactly what i’m looking for in my new “bread and cheese diet” – i’m just not too sure about weight loss, though, but i don’t think i’ll care :)

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2 angela king April 12, 2013 at 1:19 pm

This looks like perfection. I’m down for some Bread of Shame!

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3 Georgia @ The Comfort of Cooking April 12, 2013 at 1:25 pm

Get into mah belly… Looks totally decadent and splurge-worthy! I am SO sick of eating whole wheat everything!

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4 Leah | So, How's It Taste? April 12, 2013 at 2:38 pm

I don’t care what you call it as long as I’m eating some! This sounds awesome!

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5 Bree {Skinny Mommy} April 12, 2013 at 2:48 pm

I am pretty sure this would get devoured at our house–yum!

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6 Shelly April 12, 2013 at 2:51 pm

Yes~it would a darn “shame” to waste even a crumb!!! Yummo! :)

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7 Laura April 12, 2013 at 3:32 pm

I have everything I need for this (thanks to the frozen baguette for $1 sale @ Sysco. I think this might happen for an after-margarita munchie tonight!

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8 Michelle @ Brown Eyed Baker April 12, 2013 at 4:01 pm

LOVE everything about this bread! It reminds me of a bread I find sometimes at the Costco deli, although I’d love it so much more straight from my own oven!

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9 Crystal@ALovinForkful April 12, 2013 at 4:14 pm

There’s just nothing like eating something like this every now and again. Then you can call it something like “Bread of Bliss”! I like that you made it spicy!

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10 Cassie | Bake Your Day April 12, 2013 at 5:30 pm

This has to be the best for a pre-cleanse meal or snack. I love it!

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11 Chung-Ah | Damn Delicious April 12, 2013 at 6:03 pm

Eating straight from the pan – that’s the only way to eat it!

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12 Kevin (Closet Cooking) April 12, 2013 at 7:32 pm

That certainly looks good!

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13 Joanne April 12, 2013 at 8:25 pm

So….I should make and eat a batch of these BEFORE my boyfriend moves in and can see the depravity in which I sometimes live. Gotcha.

Yum.

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14 Marie @ Little Kitchie April 13, 2013 at 6:15 am

This. is. too. good.

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15 Katrina @ Warm Vanilla Sugar April 14, 2013 at 8:33 am

This is so full of goodness!!

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16 marcie@flavorthemoments April 14, 2013 at 9:19 pm

This bread looks so fabulous. It’s like a jalapeno popper on bread. I would eat this and love every bite so much that there would be no shame involved!

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17 Candace Karu April 15, 2013 at 4:31 am

Oooooh, these are right up our alley. Can’t wait to share them with our Cabot Facebook fans!

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18 Caroline {TheBarbeeHousewife} April 15, 2013 at 1:20 pm

I want some of this right now. Seriously, I think I could eat it all. It looks so good.

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19 Lauren @ A Nerd Cooks April 15, 2013 at 7:06 pm

This looks like it would be outrageously good. A little ridiculous, but good =)

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20 Belinda @themoonblushbaker April 16, 2013 at 10:16 am

Feel no shame! Cheese, carbs and chilli are all good things and should never be shamed. Esp. when a girl is on the PMS road…

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21 Jen M O April 16, 2013 at 5:58 pm

This looks so good!

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22 Noreen April 20, 2013 at 9:01 am

SO happy to see no mayonnaise in this recipe after I saw the picture! There are alot of versions of this recipe, all with mayo, and now one without!! THANK YOU!! Can’t wait to make it!

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23 amber May 13, 2013 at 8:47 am

This looks amazing! And idea if it freezes well? I’m thinking of making a large batch, and assuming I don’t eat it all, I’d like to freeze the rest!

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24 Angie October 29, 2014 at 4:04 pm

What type of Tabasco did you use? Making this for a Halloween party this Friday! I can’t wait!

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25 Shawnda October 29, 2014 at 4:07 pm

Original!

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