I made this amazing bread for us to enjoy and I love that as the 'chef' I get to decide how hot to make these bread boats, even super mild while still using the real pepper to get the a...
Is it SuperBowl weekend, March Madness or Soccer Cup craziness at your house? Sports teams are fun to watch, but as the foodie, I prefer the game day spreads! All the snack foods and yummy treats that we bring together and gather and munch. I have never been a fan of hot and spicy foods. I have a mild tongue and a tender tummy. My youngest takes after me and neither of us has ever been able to handle Jalapeño Poppers because they are usually too spicy. Yes, we are total sissies! However, after visiting a wonderful farmers market I found a giant bag of jalapenos for $1.50 and wanted to try a technique I had heard about on how to take the heat out of the peppers. If you remove the seeds and the white parts of the pepper, they are much more mild and we found them delicious and edible! I made this amazing bread for us to enjoy and I love that as the 'chef' I get to decide how hot to make these bread boats, even super mild while still using the real pepper to get the amazing flavors I always wanted to enjoy. Of course, you have the choice to make it super hot and add the seeds to the mix as well, or even add other hotter peppers. The flavors of the cheeses and the bacon just go so well with the fresh peppers, I can't wait for you to see how easy this amazing appetizer is to make!
To start, you will need two loaves of frozen Rhodes Bake N Serv White Bread.
On a sheet of parchment paper, allow the two loaves to thaw.
Pull the bread longer to increase the size, then allow them to rise for about 2 hours.
When they have risen, preheat the oven to 400 degrees and bake them for about 20 minutes until golden.
Allow the bread to cool completely then cut in half lengthwise.
I use foil on my baking sheet to keep from sticking. Once the bread is cut, push the middle of the bread down with your fingers to create a space for your cheese mixture.
Remove the seeds and the white parts of the jalapeno pepper, chop as finely as desired.
In a medium bowl, microwave 1 8oz. block of cream cheese until softened.
Add two to four tablespoons of chopped fresh jalapenos.
Add 1 cup of shredded cheese.
Mix until well combined.
Spread onto the two half loaves of bread.
Top with crumbled bacon and additional cheese and jalapenos. And put back into the oven for about 15-20 minutes until the cheeses are melted.
Remove the bread from the oven, allow to cool about 10 minutes and slice to serve.
Your friends and family are going to love this easy appetizer!
Jalapeno Popper BoatServings: 10-16 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 20 min
Jalapeno Popper Boat
1 loaf of Rhodes Bake N Serv white bread- thawed
1 8oz. block of cream cheese
1-2 fresh jalapeno peppers- seeded and chopped finely
1 cup of shredded cheese
3-4 strips of crumbled bacon
Thaw, stretch and proof bread until doubled in size.
Bake bread at 400 degrees for 20 minutes. Cool completely.
Cut bread in half horizontally and press dough down to make room for cheese mixture. Soften cream cheese, then mix in jalapenos and cheese.
Spread bread with cream cheese mixture, then top with bacon and cheese and jalapenos.
Heat in oven about 15-20 minutes. Cool ten minutes and slice into servings.