If you have a hankering for jalapeño poppers but don’t have the time, this is a great alternative. This recipe will also work well with pre-made garlic bread.
Caution: this recipe is spicy! Reduce the number of jalapeños used if you don’t have a high chilli tolerance.
Serves: 4-6
INGREDIENTS
1 baguette
150 grams butter, softened
4 cloves garlic, minced
250 grams cream cheese, softened
¼ cup chopped pickled jalapeños, plus extra for on top
¼ cup grated mozzarella
¼ cup grated cheddar cheese, plus extra for on top
cracked pepper
sea salt
METHOD
In a bowl, mix together butter and 2 cloves of the chopped garlic. Season with salt and pepper.
Slice the baguette in half lengthways and spread the garlic butter over the baguette. Grill for 2-3 minutes until golden brown.
In a bowl, mix together the remaining ingredients, season with salt and pepper. Spoon the mixture over the garlic bread and spread it out evenly. Top with a little extra grated cheddar cheese and pickled jalapenos. Grill for 5 minutes or until bubbling and becoming golden brown.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!