Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut bread into 1-inch diamonds, cutting within 1-inch of bread bottom.
Having a grill-out? Start your meal with this spicy hatch and jalapeno pepper Cheddar pull-apart bread.
Servings and Ingredients
|1 (24-oz.) loaf Hy-Vee Artisan jalapeno-Cheddar bread|
|1 (8-oz.) pkg. Henning's Hatch chile pepper Cheddar cheese, shredded, or Hy-Vee shredded sharp Cheddar cheese, divided|
|½ (12-oz.) pkg. Hy-Vee sliced bacon, crisp-cooked and chopped|
|¼ c. fresh jalapeno peppers, seeded and chopped, plus additional, sliced, for garnish|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
Hyvee Culinary Expert TipStill want to enjoy this recipe, but don't want to grill it? You can make it in the oven! Simply, preheat oven to 375 degrees, wrap in foil, and bake for the time stated.
Place bread on a heavy foil sheet large enough for wrapping loaf. Separate cut sections with your fingers and stuff with half of cheese. Combine bacon and chopped jalapenos. Stuff the bacon mixture in between the bread pieces on top of the cheese, then stuff with remaining cheese.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Bring long sides of foil up and together to loosely cover bread loaf; fold twice to seal. Fold in the sides to seal. Grill 25 to 30 minutes or until cheese is melted and bread is heated through. Open foil and grill for 5 to 10 minutes or until bread top is slightly crisp. Let stand for 5 minutes. Garnish with additional jalapeno slices, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 570mg
- Total Carbohydrates: 26g
- Protein: 13g