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jalapeno-popper-cheesy-bread-with-bacon-sliced

Jalapeño Popper Cheesy Bread with Bacon

Creamy jalapeño popper filling with smoked paprika, shredded cheddar, and crispy bacon spread on French bread and broiled until golden and bubbly. Ready in 22 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 10 portions
Course: Appetizer, Side Dish
Cuisine: American
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon baked until crispy, then crumbled
  • 1 loaf French bread sliced in half horizontally
  • 8 oz cream cheese softened to room temperature, full-fat recommended
  • 5 jalapeños seeded and finely chopped (use 5 to 6)
  • 0.5 tsp smoked paprika
  • 1 clove garlic smashed and minced
  • 1 cup cheddar cheese shredded
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • extra shredded cheese for topping, optional

Equipment

  • Baking sheet
  • Aluminum foil
  • Large mixing bowl or stand mixer
  • Broiler

Method
 

  1. Preheat oven to 400°F. Bake bacon on a foil-lined baking sheet for 15 to 18 minutes until crispy. Remove bacon, discard foil, crumble into pieces, and set aside. Line the pan with fresh foil.
  2. In a large bowl or stand mixer, beat the softened cream cheese for 1 to 2 minutes on medium speed until completely smooth.
  3. Seed and finely chop the jalapeños, removing all white membranes. Add the jalapeños, smoked paprika, minced garlic, shredded cheddar, garlic powder, and salt to the cream cheese. Mix until fully combined.
  4. Slice the French bread loaf in half horizontally. Spread the cream cheese mixture evenly across both halves. Top with extra shredded cheese if desired, then sprinkle crumbled bacon over the top.
  5. Preheat the broiler to high. Place bread halves cut side up on the foil-lined baking sheet. Broil for 6 to 9 minutes until the cheese is bubbly and just beginning to turn golden. Watch closely and set a timer.
  6. Remove from the oven, let rest for 2 minutes, then slice and serve warm.

Notes

For less heat, use 3 to 4 jalapeños and remove all seeds and membranes thoroughly. The cream cheese filling can be made up to 24 hours in advance and stored covered in the refrigerator. Reheat leftovers in a 350°F oven or toaster oven for 5 to 8 minutes for best results.