2jalapeñosdeseeded, membranes removed, and 2 tablespoons reserved
1teaspoongarlic powder
½teaspoonkosher salt
¼teaspoononion powder
Instructions
Preheat the oven to 350°F, and line a large baking sheet with aluminum foil. Set aside.
Brush 1 ½ tablespoons of melted butter over each piece of French bread. Bake for 8 to 10 minutes until the bread is toasted. While the bread toasts, make the cream cheese topping.
1 Loaf of French bread, 3 tablespoons unsalted butter
In a medium bowl, combine the cream cheese, cheddar cheese, Monterrey Jack cheese, sour cream, jalapenos (reserve 2 tablespoons), garlic powder, salt, and onion powder.
8 ounces block-style cream cheese, 1 cup cheddar cheese, 1 cup Monterey jack cheese, 4 ounces sour cream, 2 jalapeños, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon onion powder
After the bread toasts, remove it from the oven and spread the cream cheese mixture evenly over each piece. Sprinkle with the remaining 2 tablespoons jalapenos.
Place the bread back in the oven for 10 to 15 more minutes until the cream cheese mixture melts a bit.
Slice each piece into 6 pieces, and serve warm. Store the leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pieces of the jalapeno popper bread. Actual calories will vary.*For more information and tips, please refer to the post.