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–+ servings
This cheesy Jalapeno Popper Pull Apart Bread is an easy recipe for game day! A loaf of bread stuffed with jalapenos, cheese and bacon; it's super quick to throw together and is sure to be a hit at your next Superbowl Party!
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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Jessy Freimann

Ingredients

  • 1 loaf of sour dough bread
  • 5 Tbsp. of butter melted
  • 1 Tbsp. of ranch seasoning
  • ½ of chopped jalapeno peppers seeds removed (if you want it extra spicy, leave the seeds)
  • ¾ cup of crumbled bacon
  • 1 cup of shredded cheddar cheese divided in half

Instructions

  • Preheat the oven to 350 degrees.
  • Make slices into the bread about 1 ½ inches apart 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 jalapeno peppers.
  • Finish by topping with the remaining cheese and pick up any pieces of bacon and jalapenos 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 and enjoy!

Notes

  • Use a sharp, sturdy bread knife when cutting the grid pattern, since a dull knife can tear the bread instead of cutting clean lines.
  • Slice carefully, stopping just before you cut all the way through, so the loaf stays intact but still pulls apart easily once baked.
  • 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-friendly 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.