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Jalapeño popper bread
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| Jalapeño Popper Pulls | |
| 1 16oz round | sourdough loaf, unsliced |
| 8 oz | cream cheese softened |
| 2 Tbsp | pickled jalapeño pepper juice |
| 1 tsp | garlic powder |
| 1/4 cup | diced picked jalapeño peppers |
| 3 Tbsp | bacon bits |
| 1 cup | monterrey jack cheese, shredded |
Preheat oven to 350 degrees.
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. Top bread with cheese, getting in between cuts.
Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap (I just open the foil packet to expose the bread). Bake for an additional 10 minutes, or until cheese is melted.
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