Easy Jalapeño Cheddar Pull-Apart Bread

If you love the mix of melty cheese, buttery bread, and a little spicy kick, this Jalapeño Cheddar Pull-Apart Bread is your dream come true. Each pull-apart piece bursts with gooey cheddar, crisp edges, and the bold flavor of jalapeños. This bread makes the perfect party appetizer, game day snack, or side for soups and chilis.

Why You’ll Love This Recipe

• Soft, buttery bread filled with melted cheddar and jalapeños
• Easy to make with simple ingredients
• Pull-apart design makes it fun for sharing
• Bakes golden and bubbly every time
• Perfect for holidays, parties, and casual dinners

Ingredients

• 1 round loaf sourdough or crusty bread
• 1 stick (½ cup) unsalted butter, melted
• 2 cups shredded sharp cheddar cheese
• 2–3 fresh jalapeños, thinly sliced (seeds removed for less heat)
• 2 cloves garlic, minced
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat the Oven: Preheat oven to 375°F (190°C). Line a baking sheet with foil.
2. Prepare the Bread: Place the bread on the sheet and cut it into a grid — 1-inch slices, without cutting all the way through the bottom.
3. Make the Butter Mixture: In a bowl, combine melted butter, garlic, parsley, green onions, salt, and pepper.
4. Add Cheese and Jalapeños: Gently separate the bread cuts and stuff shredded cheddar and jalapeño slices into each crevice.
5. Pour Butter Mixture: Drizzle the garlic butter mixture evenly over the loaf, making sure it seeps between the slices.
6. Wrap and Bake: Wrap the loaf in foil and bake for 15 minutes. Unwrap and bake another 10 minutes until cheese is bubbly and edges are crispy.
7. Serve Warm: Garnish with more green onions and serve immediately — no slicing required!

Tips & Variations

• Make it spicier: Keep jalapeño seeds or add crushed red pepper flakes.
• Add protein: Mix in cooked bacon bits or diced mushrooms.
• Cheese swaps: Try Monterey Jack, mozzarella, or pepper jack.
• Shortcut: Use pre-shredded cheese and jarred jalapeños for quick prep.
• Make ahead: Assemble up to 8 hours before baking; refrigerate covered.

Storage & Reheating

• Store: Wrap leftovers tightly and refrigerate up to 3 days.
• Reheat: Bake at 350°F for 10 minutes or until warm and crisp.
• Freeze: Freeze before baking (without butter mixture) for up to 2 months.

Serving & Pairing Ideas

• Soups: Creamy tomato soup or chicken potato soup
• Mains: BBQ chicken, chili, or roasted beef
• Dips: Ranch dressing, sour cream, or guacamole
• Drinks: Iced tea or sparkling lemonade for a refreshing balance

Frequently Asked Questions

Can I use a different kind of bread?

Yes! Use French bread, ciabatta, or any crusty loaf that holds its shape.

How do I make it less spicy?

Remove jalapeño seeds and membranes or replace them with mild green chiles.

Can I make this ahead of time?

Yes, assemble and refrigerate the loaf until baking time — just add 5 minutes to bake time.

What’s the best way to serve it?

Serve hot from the oven so the cheese stays gooey and the crust stays crisp.

Ready to Make It?

This Jalapeño Cheddar Pull-Apart Bread is the ultimate comfort food snack — buttery, cheesy, and just spicy enough. Whether for a gathering, movie night, or a cozy dinner side, this recipe guarantees smiles and empty plates. Save it for your next get-together, it’s always a hit!

You Might Also Like

• Creamy Tuscan Salmon – Rich, creamy, and elegant for dinner nights
• Vegetable Pot Pie – A comforting, flaky vegetable classic
• Classic Beef Lasagna – Layers of cheese and pasta perfection
• Spinach Feta Pie – Savory, flaky, and full of Mediterranean flavor

Print