Jalapeno Popper Bread
These are the types of cookies that pop into the mouth way too easily! There's not much I can say about these except that they are extremely amazing like you would expect of a shortbread cookie and with the added jam (whatever flavor you prefer) placed gently into the thumb indentation and then topped off with icing drizzle. Oh my!
Makes: Two, one half loaves
prep time 5 minutes
cook time 6-10 minutes
Total time: 20 minutes
Nutritional Information:
Please see bread and cheese packaging that you choose
Cannabis Infusion:
prep time 5 minutes
cook time 6-10 minutes
Total time: 20 minutes
Nutritional Information:
Please see bread and cheese packaging that you choose
Cannabis Infusion:
- If using store bought bread, infuse your cannabis into your butter and/or sour cream and cream cheese. Mix the wet ingredients thoroughly before adding the dry ingredients.
- If you are making your own bread, use canna-flour that yo have premade or use your canna-butter to the desired potency.
The Stuff You'll Need:
- 1 loaf French bread
- 1/2 cup garlic butter softened or melted
- 4 oz cream cheese softened softened
- 1/2 cup sour cream
- 1/2 cup pickled jalapeno peppers+
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 cups mozzarella cheese grated
Pay Attention to the Directions:
Preheat the oven to 400 degrees F.
Line a large sheet pan with parchment paper or aluminum foil.
Chop half of the jalapeño slices. Reserve the rest to place on top.
Cut the bread in half lengthwise, then place both pieces cut side up on the sheet pan. Brush both pieces with softened garlic butter. Bake for 5 minutes.
In a medium bowl with a hand mixer, mix together the cream cheese, sour cream, chopped jalapeños, salt and pepper. Remove the bread from the oven.
Spread both pieces of the bread with the cream cheese mixture and grated mozzarella cheese. Arrange the reserved sliced jalapeños on the top of the cheese.
Place the bread back in the oven for 6-10 more minutes, to melt the cheese.
Remove from the oven and place on a cutting board. Let cool for a few minutes.
Slice and serve.
Recipe Notes*See the recipe for homemade garlic butter, OR just use melted butter with 1 teaspoon garlic powder.
Preheat the oven to 400 degrees F.
Line a large sheet pan with parchment paper or aluminum foil.
Chop half of the jalapeño slices. Reserve the rest to place on top.
Cut the bread in half lengthwise, then place both pieces cut side up on the sheet pan. Brush both pieces with softened garlic butter. Bake for 5 minutes.
In a medium bowl with a hand mixer, mix together the cream cheese, sour cream, chopped jalapeños, salt and pepper. Remove the bread from the oven.
Spread both pieces of the bread with the cream cheese mixture and grated mozzarella cheese. Arrange the reserved sliced jalapeños on the top of the cheese.
Place the bread back in the oven for 6-10 more minutes, to melt the cheese.
Remove from the oven and place on a cutting board. Let cool for a few minutes.
Slice and serve.
Recipe Notes*See the recipe for homemade garlic butter, OR just use melted butter with 1 teaspoon garlic powder.
Serving for one or more....make it into a sandwich! What? Add a bowl of tomato soup and your set.
