Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread

Pan de Ajo con Jalapeños y Queso
4 to 5 Servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: garlic bread, jalapeno, pati's mexican table
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"


  • 1 baguette
  • 4 tablespoons butter, softened
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 cup crumbled cojita cheese
  • 1 cup Oaxaca cheese, shredded
  • 1 cup muenster cheese, shredded

To Prepare

  • Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
  • Cut slits three-quarters of the way through a baguette about 1-inch apart, making sure not to cut all the way through the baguette.
  • In a bowl, mix together the butter, jalapeno, garlic and salt. In a separate bowl, mix together the cheeses. Spread a little of the butter mixture into each of the slits, and press the cheese mixture into the slits, using all the cheese and butter and filling all the slits.
  • Put the baguette onto the baking sheet lined with foil and place in the oven. Bake for 10 to 15 minutes, or until the cheese is bubbling and the baguette is golden brown.

12 comments on “Jalapeño Garlic Cheesy Bread

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  1. My husband loved this! So much cheese and oh so deliciously gooey. He likes things spicy so I added an extra jalapeño and it was perfect! The whole baguette was eaten up before dinner even made it onto the table.

  2. We love all of your recipes. My wife and drool while watching you prepare your beautiful meals. We appreciate you sharing your recipes with us. We look forward to trying to prepare some of your meals for our friends and us to enjoy. Thank you again.

  3. Can someone put the cheesy bread tv segment on youtube, a photo doesn’t do it justice, looked so good on tv, Happy Holidays

  4. Hi, Pati,

    They are, finally, showing your latest show on Baja. I watched your show last night and the jalapeno garlic bread did it for me. The little neck clams with spaghetti; a different twist. As a child, my family and me always went clamming (As you know, Rhode Island has the best little necks). From, Silicon Valley, a big and faithful fan.

      1. tons of clams ,on pacific side of Baja where the Whale watching is 40 years ago I filled a large cooler with hundreds ,you find them with your feet in the marsh there ,I took them to the Sea of Cortes and trans planted them ,,must be a billion by now ,,Never got back to that spot to check,,,,have you ever seen or eaten a Pen Clam ,,they sometimes have a pearl ,,the scallop like muscle is dynamite wow with a squeeze of lime ,,,and on the pacific side are the huge Pismo Clams. ,next time you visit you must go to Mulaje. pronounced mule a hay ,its a oasis on a river sea of Cortes side a jail there lets its prisoners out during day and rings a bell to return at sun set ..the fishing is great ,a beautiful place. go Pati