Jalapeño and Garlic Cheesy Bread

jalapenobreadOaxaca cheese

Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread

Pan de Ajo con Jalapeños y Queso

Recipe Yield

4 to 5 Servings

Cooking time

20 minutes

Rate this recipe

4.84 from 6 votes

Ingredients

  • 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.

Comments

18comments inJalapeño Garlic Cheesy Bread

  1. Gerald W Lee

    Aug 02

    My new favorite bread recipe is Pan de Ajo con Serrano y Queso! I’ve made this twice in the past week and going again this evening. Considering it has been over 100 degrees in the San Antonio area for 29 of the 31 days of July, I decided to use the microwave to avoid the heat in the kitchen. Once I did all of the prep work, I placed 1/2 of the baguette in the microwave for 12 seconds on high. I repeated the same length of time for 2 additional “cooks” and the bread came out great.

    While I used jalapenos in the first recipe, I substituted serranos in the 2nd one. We prefer the heat of the serrano over the jalapeno and it works perfectly well. I also treated the garlic a bit differently. I smash the garlic heads with my chef’s knife and, rather than mince the garlic, I continue to press the knife into the garlic until it’s almost a semi-liquid. I found this releases more of the garlic flavor than mincing. And since I won’t be kissing anyone but my wife of almost 50 years, that works well too. Love the show, the food, and my favorite chef – Pati!

    1. Pati Jinich

      Sep 11

      Thanks so much for sharing with us the way you worked around this recipe Gerald, great tips and ideas. Un abrazo!

  2. Sally Caola

    Dec 01

    I was so excited when I was making this jalapeno cheese bread. The butter and jalapeno turned out picture perfect. Everything went together so easy. I couldn’t wait for this cheesey Baggett to come out of the oven. Only problem, I left it in the oven to long. It turned out crunchy and delicious instead of cheesy and delicious. The good thing was,my husband John loved it. Great recipe and I will be looking forward to making the cheesey version. Thank you Patty.

    1. Pati Jinich

      Dec 28

      Haha, crunchy and delicious works for me as well 🙂

  3. Diana

    Jul 04

    Pati! Popping my baguette in the oven now and I know it is going to be oh so good! Gracias from the SF Bay Area!

    1. Pati Jinich

      Jul 04

      Yay! I really hope you’ll like it Diana 😉

  4. Alexandria

    Jan 30

    What we can pair this bread with for dinner?

    1. Pati

      Jan 30

      It goes great with any pasta…like https://patijinich.com/pati_2020/recipe/spicy-clam-chorizo-pasta/ Or you can eat it with your favorite chicken or meat dish…or a salad…the possibilities are endless!

  5. Jacquie

    Jan 26

    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.

    1. Pati

      Jan 28

      I’m so happy you guys love it, Jacquie.

  6. Anonymous

    Jan 12

    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.

    1. Pati

      Jan 14

      Thank you both for tuning in!

  7. Eric Harvey

    Dec 12

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

    1. Pati

      Dec 13

      Hahaha ok, I’ll try to put up a video soon, Eric.

  8. Rosanna

    Oct 25

    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. Pati

      Oct 26

      Oh clamming must have been so much fun in Rhode Island, Rosanna. Enjoy the rest of the new season!

      1. Joseph

        Jan 20

        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

        1. Pati Jinich

          Jan 21

          Thanks, Joseph!

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