When it comes to cheesy, spicy, crowd-pleasing, freezer-friendly appetizers, it doesn’t get more perfect than this Jalapeño Popper Stuffed Baguette.
Y’all, this is bread stuffed with cheese and bacon and jalapeños and more cheese. It’s the ultimate in mouthwatering appetizers. Okay, fine, full disclosure: I might have baked up a section of this stuff for myself for lunch the other day. But to be far, I needed to get some photos of it, and then I couldn’t just not eat it.
If you watch many of those addictive food videos on Facebook, you’ve likely seen a few that feature stuffed bread-related recipes. A lot of those involve carving out the top of a loaf, though, like a boat, and I couldn’t picture that method being conducive to appetizer- or snack-size portions. So instead I hollowed out the center of a baguette, stuffed it with a jalapeño popper-inspired filling, and cut it into party ready rounds. I took this Jalapeño Popper Stuffed Baguette to two different get-togethers in the last month and it was a hit both times.
Jalapeño Popper Stuffed Baguette
1 French baguette
8 oz. cream cheese
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup crumbled bacon
2-4 tbs diced jarred jalapeños (see notes below)
1/4 tsp salt
1/4 tsp pepper
2 tbs butter, melted
2 cloves of garlic, diced
Preheat oven to 350 degrees. Cut the ends of the baguette, and then cut it into four equal-size sections. Using a bread knife, cut the bread out of the middle of each section, leaving a hollow tube (reserve the removed bread for making breadcrumbs).
In a large bowl, combine cream cheese, cheddar cheese, mozzarella cheese, bacon, jalapeños, salt, and pepper. Using a spatula or a mixer to incorporate ingredients together. Stuff the cream cheese mixture into the baguette tubes, making sure each section is full (this is easiest using an offset spatula). You may have a little filling left over, but it shouldn’t be much.
Combine, in a small bowl, melted butter and garlic. Brush garlic butter over the outside of each baguette. Using the bread knife again, cut the bread sections into half-inch rounds. Lay them on a sprayed baking sheet and bake for 15 to 20 minutes, or until bread is golden and slightly crispy. Allow baguette rounds to cool for a few minutes on baking sheet before using a spatula to remove.
Tools I Used
- Adjust amount of jalapeños based on spice preference.
- This is a great recipe to freeze: after stuffing baguettes, wrap in plastic wrap and then in foil, and freeze. To bake, just thaw overnight in the fridge and follow instructions above beginning with the garlic butter.
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