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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.