Jalapeno-Cheddar Pull-Apart Bread


Jalapeno-Cheddar Pull-Apart Bread

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Having a grill-out? Start your meal with this spicy hatch and jalapeno pepper Cheddar pull-apart bread.

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Servings and Ingredients

Serves 15
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


  1. 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.

    Hyvee Culinary Expert Tip
    Still 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.
    Hy-Vee Test Kitchen
  2. 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 Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  3. 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. 

Nutrition facts


240 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 25mg
  • Sodium: 570mg
  • Total Carbohydrates: 26g
  • Protein: 13g

Daily Values

Iron 6%
Calcium 10%
Vitamin D 0%
Potassium 2%

Recipe Source:

Seasons June 2019