Jalapeño Popper Pull-Apart Bread

Popper pull-apart bread in a white pan surrounded by sliced jalapeños.

Jalapeño Popper Pull-Apart Bread

This pull-apart bread comes together in just 35 minutes, making it an easy go-to for game day. Stuffed with jalapeños, gooey cheese, and smoky bacon, it's the kind of appetizer that disappears fast at any party.

Course Appetizer

Cuisine Game day, Snack

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 316kcal

Author Jessy Freimann

Equipment

Ingredients

1 loaf sourdough bread
5 Tablespoons salted butter melted
1 Tablespoon ranch seasoning
2 jalapeno peppers seeds removed and chopped (if you want it extra spicy, leave the seeds)
6 slices bacon cooked and crumbled
1 cup shredded cheddar cheese divided in half

Instructions

Preheat the oven to 350 degrees F.
Make slices into the bread about 1 ½ inches apart leaving the bottom connected and then do it in the other direction as well. This should look almost like a grid with the bread squared off into pieces. Make sure you don't slice all the way through!
Mix the melted butter with the ranch seasoning and pour it into the bread, making sure to get it between all the pieces.
Put half of the cheese between all the pieces of bread and push it down.
Next push the bacon between the pieces of bread followed by the jalapeño peppers.
Finish by topping with the remaining cheese and pick up any pieces of bacon and jalapeños that fell out while you were stuffing it and sprinkle them on top.
Tent it with foil and bake for 15 minutes. Remove the foil and bake for 10 more minutes or until the cheese is melted. Serve immediately.

Video

Notes

Slice carefully, stopping just before you cut all the way through, so the loaf stays intact but still pulls apart easily once baked.
Use a sharp, sturdy bread knife when cutting the grid pattern, since a dull knife can tear the bread instead of cutting clean lines.
Stuff the cheese in first before the bacon and jalapeños, so it melts around the other fillings as it bakes.
Tent the bread loosely with foil for the first half of baking to help the inside melt without burning the top.
Feel free to customize this with extras like diced tomatoes, green onions, or a different type of pepper if you want to switch things up.
Serve this warm, right out of the oven, for the gooiest, most pull-apart texture.
Ingredients to prep ahead- Cook and crumble the bacon, then chop the jalapeños up to a day in advance.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days, though this bread is best enjoyed fresh.

Nutrition