Cheesy Pull-Apart Bread
This cheesy, flavorful stuffed bread will be the star of any gathering or meal. With a crispy crust and gooey melted cheeses oozing between the crevasses, each mouthful bursts with a perfect blend of savory goodness. The aromatic garlic and scallions infuse the bread with a tantalizing aroma, inviting everyone to gather around and indulge in this delightful treat.
— Constant Cookbook
Ingredients
- 1 large loaf of Italian bread or Ciabatta bread
- ½ cup olive oil
- 1 clove garlic, minced
- 1 bunch scallions, finely chopped
- 12 ounces Monterey Jack cheese, shredded (about 2 cups)
- 6 ounces Colby Jack, shredded (about 1 cup)
- 2 tablespoons chipotles in adobo, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Cut a cross hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil.
- Stir together the olive oil, garlic and scallions.
- Gently separate the bread with your fingers, then pour the olive oil mixture in all of the crevasses.
- Wrap the loaf up in the foil and place on a baking sheet or directly on the oven rack and bake for 10 minutes.
- Remove from the oven and increase the oven temperature to 425 degrees F.
- Open the foil and stuff the shredded cheese into the cross hatches of the bread. I used the end of a fork or spoon to help me shove the cheese as far down into the bread as possible, followed by the chipotle chili peppers. Leave the foil open and return it to the oven.
- Bake until the cheese is melted and bubbly for 15 minutes. Let stand for 5 minutes before serving, then sprinkle with more green onions and dig in!
Nutrition
- Calories: 909 kcal
- Carbohydrate Content: 42 g
- Protein Content: 27 g
- Fat Content: 71 g
- Saturated Fat Content: 34 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 77 mg
- Sodium Content: 793 mg
- Fiber Content: 3 g
- Sugar Content: 24 g
- Unsaturated Fat Content: 34 g
- Serving Size: 1 serving
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