Jalapeño Popper Pull‑Apart Bread

I recently discovered The Baker Chick’s Jalapeño Popper Pull‑Apart Bread, and I love how it recreates the flavors of jalapeño poppers in an irresistibly cheesy, shareable loaf. With spicy jalapeños, creamy cheese, and crisp bread, it’s a game-day favorite that’s surprisingly simple to make.

Why I’ll Love This Recipe

I love this pull-apart bread because I get all the flavors of jalapeño poppers without frying. The combination of crusty bread stuffed with jalapeños, cream cheese, scallions and cheddar results in gooey, spicy, savory perfection. It’s festive, fun, and easy to tear sections apart—perfect for sharing during games, parties, or casual snacking

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 round loaf of crusty bread (sourdough or similar)

• 4 medium jalapeño peppers, thinly sliced with seeds removed

• 1 8 oz pack cream cheese, frozen briefly until firm enough to slice

• ½ cup grated cheddar cheese

• 1 scallion, thinly sliced

• Salt and pepper, to taste

directions

1. I preheat my oven to 375 °F.

2. I use a serrated knife to cut a grid into the bread—slicing all the way down to the bottom crust but not through the base—creating crevices to hold the filling

3. I stuff the jalapeño slices into the crevices, pressing them deep all the way through the loaf.

4. I slice the firm cream cheese and push pieces into the same crevices along with the jalapeños.

5. I sprinkle chopped scallion and grated cheddar cheese evenly over the loaf, finishing with a pinch of salt and pepper

6. I bake for 15–20 minutes, or until the cheese is melted and golden and I can smell that spicy, cheesy aroma throughout

7. I serve it warm so everyone can pull apart pieces and enjoy while cheese is still gooey.

Servings and timing

• Servings: 1 round loaf serving multiple people—ideal for sharing.

• Prep time: about 10 minutes.

• Cook time: about 15–20 minutes.

• Total time: 25–30 minutes

Variations

• I might swap scallion for chopped chives or parsley for freshness.

• Substituting pepper jack or a Mexican cheese blend adds extra spice.

• For a milder version, I occasionally use mini sweet peppers instead of jalapeños.

storage/reheating

I enjoy this bread warm, served immediately. If I have any leftovers, I wrap the loaf tightly and store it in the refrigerator—it keeps well for up to a couple of days. To reheat, I pop it back into a 375 °F oven for 5–10 minutes to re-melt the cheese and crisp the crust again.

FAQs

How do I safely handle jalapeños?

I always wear gloves when slicing jalapeños to protect my skin and avoid transferring capsaicin to my eyes or face.

Can I use a different kind of bread?

I find using a crusty round loaf (like sourdough or artisan bread) gives the best structure and pull-apart effect.

What if I want more filling?

I sometimes stuff extra jalapeño and cheese into the lattice holes for even cheesier, spicier bites.

Can this be made ahead?

I assemble it a few hours ahead and refrigerate, then bake just before serving for best freshness and gooeyness.

Conclusion

I love how this Jalapeño Popper Pull‑Apart Bread turns simple ingredients into an irresistible appetizer or snack. It’s hands-on fun to make, melts together classic popper flavors, and delivers cheesy, spicy, buttery bites that disappear fast. Whether I’m rooting for the game or craving something indulgent, this bread always hits the spot.

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