What do you do when you’re trying to rid the house of non-compliant foods just days before beginning the Whole30?
You make something like this.
Jason called it “The Bread of Shame,” as he felt “Desperation Bread” was a little misleading at the time (but probably pretty accurate, looking back) and “PMS Bread” was a little juvenile. And possibly sexist.
There is nothing shameful about it.
Mostly.
Scandalously white bread, topped with an empty-the-fridge cream cheese-cheddar-parmesan-jalapeno mixture, and shoved under the broiler just until it gets those beautiful golden brown blistered marks.
And then you eat it. Straight off the pan. Because whisking water with can of condensed tomato soup is far too much work for a night like that when dinner is seemingly perfect already.
Maybe “Bread of Shame” is appropriate after all.
Jalapeno Cheddar Cheesy Bread
Garlic bread gets a TexMex twist with jalapeno and cheddar.
Ingredients
- 2 baguettes or 1 large french loaf, split in half horizontally
- 4 oz cream cheese, softened
- 1 clove garlic, minced
- 4 oz shredded cheddar cheese
- 1/4 cup parmesan
- 2 large jalepeno/serrano peppers, chopped (seeds removed if desired)
- Tobasco sauce
- Pinch of salt
- Pepper
Instructions
- Preheat the broiler.
- On a baking sheet, place the bread (cut into more managaeble pieces, if desired).
- Place the pan into the oven for 1-2 minutes, just to lightly toast the top of the bread so it doesn't get soggy.
- In a bowl, mash the cream cheese and garlic together and then stir in the cheeses, peppers, a dash of tobasco, salt, and pepper.
- Spread onto the top of the bread and bake until bubbly and golden brown - 2-3 minutes.
- Serve warm.
- Refrigerate any leftovers and reheat in the microwave or warm oven.
Notes
Yields: Servings vary
Estimated time: 15 minutes