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Cheesy Mexican Bread

Skill: Beginning Prep Time: 15 Bake Time: 15-20 Servings: 12

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1 loaf Rhodes frozen bread
¼ c. butter, softened
½ tsp. garlic paste or one clove minced garlic
1 tsp. dried oregano
½ tsp. cumin
½ tsp. chili powder (optional)
Salt and pepper to taste
Cayenne pepper to taste
1 c. shredded pepper jack cheese
½ c. shredded Colby jack cheese


Thaw and rise a loaf of Rhodes bread dough according to package instructions.
Shape bread into a long skinny loaf, just like French bread. Cut slits in the top of the loaf. Brush with egg white. Let rise again until doubled in size.

Bake at 375 degrees for 15-20 minutes. You won’t need to bake it as long as package directs because the loaf isn’t as thick.

Cool. Meanwhile make butter mixture. Mix softened butter, oregano, cumin, chili powder, and garlic. You could add a little cayenne if you wanted more than just a little spice!

Cut in loaf in half lengthwise. Spread butter mixture on cut sides of bread. Bake in the oven for 7 minutes or until golden brown.

Sprinkle grated cheese and sliced olives over bread.
Return bread to the oven and bake for 5 more minutes or until cheese is melted.
Cut in slices. Serve warm.