Jalapeño Popper Bread


  • 1 loaf of crusty fresh bread, cut in half - like French or Italian from the bakery
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup shredded pepper jack cheese
  • 1 garlic clove minced
  • pinch of salt and pepper
  • 2 jalapeños diced
  • 1 jalapeño chopped into thin rounds
  • 2 green onions chopped and divided
  • 3 strips bacon cooked and roughly chopped


  1. Preheat your oven to 400 degrees.

  2. In a large bowl, add cream cheese. Microwave for 45 seconds to soften. Add sour cream, garlic, salt, pepper, 1/2 cup mozzarella cheese, pepper jack cheese, diced jalapeños, 1 green onion; mix with a fork until completely combined.

  3. Lay your bread halves inside up, and pull out a little bit of the bread from the centers, making a small indentation (you don't need to take a lot).  Spread half the cream cheese mixture on one side, then the rest on the other side. Sprinkle remaining mozzarella cheese over the top. Sprinkle bacon over the top. Add jalapeño rounds and remaining green onions. 

  4. Cover/tent loosely with foil (careful not to push foil down as we don't want the cheese to stick to the foil). Place into oven for 15 minutes. Remove foil, turn oven to broil. Broil for 2-3 minutes or until cheese is lightly browned and bubbling. Watch VERY closely as it can burn quickly on broil. 

  5. Remove from oven and let sit for 5 minutes. Cut into slices and serve.