Chipotle Jack Pull Bread Recipes

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CHIPOTLE JACK PULL BREAD

I've seen many varieties of this bread and this is my version. I LOVE Chipotle Gouda cheese from Boar's Head and use it often. I couldn't wait to try it in one of our favorite appetizers-- Pull Bread. I serve this with some of my homemade Loaded Veggie Pasta Sauce (recipe http://www.justapinch.com/recipes/main-course/italian/loaded-veggie-pasta-sauce-slow-cooker.html?p=1 ) and it's a BIG hit with our family.

Provided by Teresa Jacobson @foundmyzen

Categories     Cheese Appetizers

Number Of Ingredients 5



Chipotle Jack Pull Bread image

Steps:

  • Preheat oven to 350 degrees F. Slice the bread crosswise but not all the way through the crust leaving about 1 inch between the slices.
  • In a large bowl, toss the shredded cheese with the melted butter until well coated. Place the loaf on a sheet of foil large enough to wrap all the way around the bread using 2 pieces if necessary. **HINT--Coat the foil with a lightly with nonstick spray before putting the bread in it.** Put on a baking sheet.
  • Stuff every slit in the bread with the cheese. Any left over cheese, sprinkle on top. Wrap with the foil and bake for 15 minutes. Uncover the foil, dust with the Mrs. Dash seasoning, and bake for 10 minutes more.
  • Serve hot with warmed Loaded Veggie Pasta Sauce. https://www.justapinch.com/recipes/main-course/italian/loaded-veggie-pasta-sauce-slow-cooker.html?p=1

1 - round loaf of sourdough bread
3/4 cup(s) shredded boar's head chipotle gouda cheese
1 3/4 cup(s) shredded monterey jack cheese
1/4 cup(s) butter, melted
dash(es) mrs. dash tomato basil garlic seasoning

CHIPOTLE CORN BREAD

Categories     Bread     Side     Bake     Picnic     Backyard BBQ     Hot Pepper     Summer     Potluck     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 11



Chipotle Corn Bread image

Steps:

  • Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies

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