This creamy and cheesy pull apart bread is the ultimate crowd-pleasing appetizer. Perfect for hosting, it’s made with cream cheese, two kinds of shredded cheese, and diced jalapeños stuffed in every crevice for all the delicious jalapeño popper flavor but in bread form.
If you’re looking for something cheesy and guaranteed to disappear fast, this jalapeño popper pull-apart bread is it. It’s basically my jalapeño poppers in bread form — warm, melty, and perfect for pulling apart piece by piece. Make it for game days, Cinco de Mayo, parties, or any time you need a snack that’ll have everyone hovering around the table.
Why You’ll Love This Recipe
- It’s a crowd favorite. I made this for a get-together once, and now it’s officially requested every time. It’s crispy on the outside, gooey on the inside, and ridiculously easy to make.
- So easy to make! You just cut a loaf of bread, stuff it with a creamy, cheesy jalapeño filling, and bake. That’s it.
- It’s shareable. Its pull-apart design makes it perfect for sharing at parties, potlucks, family game nights, or whenever you want to impress people without a ton of effort.
- Make it your way. You can easily make it spicier, cheesier, or even add bacon because why not?
Ingredients You’ll Need
- Bread: A large, sturdy loaf like sourdough or French bread works best for holding the fillings and won’t get soggy.
- Cream cheese: Softened cream cheese creates a creamy base for the filling. Make sure it’s softened so it spreads easily.
- Shredded cheese: I used a mix of Mozzarella (for stretch) and a Mexican-blend cheese (for flavor), but you could also use cheddar or Monterey Jack.
- Jalapeños: Fresh jalapeños diced for that spicy kick. Remove the seeds for a mild spice level or leave them in for some more heat.
- Seasonings: Garlic and onion powder for more depth of flavor.
- Butter: Melted, to brush over the top for a golden, crispy crust. For extra flavor, you can use salted butter.
These are just some of the key ingredients. For the full recipe, see the recipe card below.
Recipe Tips
- Don’t cut too deep. When slicing the bread into a grid, be careful not to cut it all the way through. This keeps the loaf intact and holds everything together while creating spaces for the cheesy filling.
- Stuff it well. Use a knife or spoon to generously stuff the cream cheese mixture into the bread cracks so that every bite has some creamy goodness.
- Make individual servings. You can use two small French loaves or even bolillo bread to make individual portions.
Variations
- Add bacon or chorizo. Because bacon and chorizo make everything better. (You’ve gotta try my homemade chorizo recipe!)
- Use different cheese. Feel free to use Colby jack, Monterey jack, or cheddar cheese. I recommend buying a block and shredding it by hand for the best melting cheese and gooey consistency.
- Make it ranch-style. Mix some ranch seasoning into the cream cheese for an herby twist.
Frequently Asked Questions
Yes. Any crusty bread like ciabatta, Italian bread, or a baguette works well. Just make sure it’s sturdy enough to hold the filling.
It has a mild-to-medium heat level. If you want it spicier, leave some of the jalapeño seeds in. If you want it mild, swap jalapeños for diced green bell peppers.
Yes. You can assemble the bread ahead of time, cover it, and refrigerate it until you’re ready to bake. Just add a couple of extra minutes to the baking time.
What to Serve with Pull Apart Bread
This bread is already packed with flavor, but if you want to take it to the next level, try serving it with some dips and sides for an even better snack spread.
Storing and Reheating
To store, keep leftovers wrapped in foil or an airtight container in the fridge for up to 4 days.
To reheat, bake at 350℉ for 10-15 minutes or until warmed through and the cheese is melted again.
More Appetizers
Did you make this jalapeño popper pull apart bread? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
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Preheat the oven to 350°F. Cut a grid into the top of the loaf with a serrated bread knife, being careful not to cut through the bottom of the bread.
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Mix together the cream cheese, onion powder, and garlic powder with a handheld mixer or a fork in a small bowl.
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Stuff and spread the cream cheese into all the crevices of the bread, followed by the diced jalapeños and the shredded cheese.
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Transfer the bread to a large baking sheet and bake for 20 minutes.
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Brush the top of the bread with the melted butter and bake for another 5 minutes. Garnish with green onions.
- Don’t cut too deep. When slicing the bread into a grid, be careful not to cut it all the way through. This keeps the loaf intact and holds everything together while creating spaces for the cheesy filling.
- Distributing the filling. Use a knife or spoon to generously stuff the cream cheese mixture into the bread cracks so that every bite has some creamy goodness.
- Spice level. I removed the seeds for a mild spice level, but you can leave them in for some more heat.
Serving: 1/8 of recipe | Calories: 318kcal | Carbohydrates: 33g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 616mg | Potassium: 171mg | Fiber: 1g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 236mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in September 2017 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.