Sourdough loaf filled with creamy cheese and spicy jalapeños, baked golden for a flavorful, shareable treat.
# What You'll Need:
→ Pimento Cheese Spread
01 - 170 g sharp cheddar cheese, shredded
02 - 113 g cream cheese, softened
03 - 80 ml mayonnaise
04 - 40 g diced pimentos, drained
05 - 2.5 ml garlic powder
06 - 1.25 ml smoked paprika
07 - 1.25 ml freshly ground black pepper
08 - 0.625 ml cayenne pepper (optional)
09 - 1.25 ml kosher salt
→ Bread
10 - 1 large round sourdough loaf (about 450 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed if desired)
12 - 30 g unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Step-by-Step:
01 - Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
02 - In a medium bowl, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, smoked paprika, black pepper, cayenne (if using), and salt until smooth and well incorporated.
03 - With a sharp bread knife, cut the sourdough loaf into a grid pattern about 2.5 cm (1 inch) apart horizontally and vertically, avoiding cutting through the bottom to keep the loaf intact.
04 - Carefully fill the cuts with the pimento cheese mixture, distributing evenly throughout the loaf.
05 - Insert jalapeño slices between the bread sections alongside the cheese filling.
06 - Brush the top of the loaf thoroughly with melted butter.
07 - Place the stuffed loaf on the prepared baking sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove the foil and continue baking for 5 minutes or until cheese is melted and bubbly and the bread is golden brown.
09 - Sprinkle chopped fresh chives over the top if desired. Serve warm, pulling apart sections to enjoy.
