Lunch: Jalapeño Popper Pull-Apart Bread

Recipe by Joanna Saltz When actual jalapeño poppers are just too darn fussy, try this pull-apart bread. (Remove the seeds and membrane from the peppers before you slice them to take the heat down a few notches.)

Ingredients

1 loaf crusty bread, like Sourdough
1 8 oz. package cream cheese, softened
2 c. shredded Cheddar cheese
2 c. shredded mozzarella
2 c. sliced jalapeños (about three jalapeños)

Instructions

Preheat oven to 350 degrees F.
Slice top of bread long-ways and then cross-ways, being careful not to cut loaf all the way through.
Gently open cuts of loaf, and spread insides with cream cheese, making sure it gets deep into crevices. Then cover bread with both cheeses, pushing cheese into crevices, as well. Tuck half the jalapenos into slices, and cover loaf with the rest.
Move loaf to sheet pan, and bake for 20 minutes, until cheese is melted. Serve immediately.

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