Preheat oven to 350 degrees. Spread cut sides of bread with cream cheese spread. Layer 1 cup Mexican cheese blend, jalapeno peppers, and remaining 1 cup Mexican cheese on bread bottom. Add bread top. Wrap tightly in foil. Bake 30 minutes or until cheese is melted. Remove from oven; let stand 5 minutes. Unwrap and serve warm.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
It’s liked grilled cheese, but better and baked! Save time by using a Hy-Vee Baking Stone garlic crown bread and layer with shredded Mexican cheese and sliced jalapeno peppers.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 loaves Hy-Vee Baking Stone garlic crown bread, sliced crosswise | ||
| ½ (8-oz.) container Hy-Vee jalapeno cream cheese spread | ||
| 2 c. Hy-Vee shredded Mexican cheese blend, divided | ||
| 2 jalapeno peppers, seeded and sliced |
Things To Grab
- Aluminum foil
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 15g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 0%