Words cannot explain how delicious this Cheesy Chipotle Pull Apart Bread is. It is the perfect tasty appetizer for any game day feast.
Watch how I make it here:
I made this just last week and let me tell you, I was craving it all day yesterday. I eat well enough (as you might imagine) that I don’t get cravings very often. I’m usually satisfying them before they actually happen. But this bread is so damn good that, although the original batch was gone, I was really wishing I had more hot and ready to be devoured by the time I got home. Sadly, that wasn’t the case, and I had to whip up a quick grilled cheese sandwich to satisfy my cravings.
This recipe starts with a loaf of bread. You can start with any old loaf of bread, but I started with a wonderfully delicious loaf of bread. I tell you from time to time about how lucky I am to be surrounded by friends who are insanely talented chefs, and most of these friends have even been featured on the Food Network! Well, the friend who made this bread is one of those talented ladies and I got this beautiful round loaf at the grand opening of her new bakery, Sugar Momma’s Bake Shop, in Forrest Grove. If you’re anywhere in the area, you must check it out. And if its you’re lucky day, they won’t have sold out of their monster cinnamon rolls by the time you get there. Anyway, this recipe starts with a nice loaf of bread. Cut the bread into slices that are about an inch apart, but don’t go all the way through the bottom. You want the loaf to stay whole but give people pieces to grab onto and shove into their mouth.
I started by soaking the bread with a freaking good concoction of olive oil, butter, garlic, chipotle, and green onions. Warm the loaf with all that goodness up, then stuff it with different kinds of cheeses, more green onions, and of course enough bacon to allow at least a few pieces to stick to each bite.
This is what the loaf looked like after I took it out of the oven and shoved the first few pieces from the center into my mouth. Should I have taken a nice photo for you all before I dug in? Perhaps. Do I have self control when it comes to soft and crispy buttery bread smothered in cheesy chipotle with bacon? Nope. Just trust me on this one: you must make this bread.
- 1 large loaf of Italian bread or Ciabatta bread
- 4 tablespoons olive oil
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 2 tablespoons chipotles in adobo, chopped
- 6 green onions, finely chopped, top third with green tops separated
- 12 ounces shredded cheese, (I used a combination of mozzarella, cheddar and jack)
- 8 ounces bacon ends and pieces, cooked
- Preheat the oven to 350 degrees F.
- Cut bread into slices that are about an inch apart, taking care to leave bottom in tact. Rotate 90 degrees and cut the other way. You want to see nice grabbable sized pieces of bread.
- Place the bread on a piece of foil that is large enough to wrap around it.
- Combine oil, melted butter, garlic, chipotle, and the bottom 2/3rds of the green onions. Spoon the mixture in the crevasses to evenly distribute. You want each piece to get the flavor.
- Wrap the loaf up in the foil and place on a baking sheet for about 10 minutes.
- Remove from the oven and increase the oven temperature to 425 degrees F.
- Open the foil and stuff the shredded cheese into the crevasses of the bread. Top with cooked bacon crumbles and remaining top third of the green onions. Continue cooking with the foil open until the cheese is completely melted, about 15 minutes.