Ingredients
10 inch round loaf of french bread or sour dough
16 ounces cream cheese
20 square slices of sharp cheddar cheese cut into thirds, may need more depending on how many slices of bread you have
1 (4 oz) can jalapeños
¾ cup bacon
Preparation
Preheat oven to 375 degrees F Slice bread to make ½ to 1-inch sections slicing almost all the way to the bottom of the loaf. Be careful not to cut too far or to cut through. I used a serrated knife and cut on inch slices all the way down the width way of the loaf. Then I used my kitchen sheers to snip the ½ to 1-inch sections on each row, just to avoid any of them tearing off. Set aside. In a microwave safe dish, soften cream cheese in 30 second increments, stirring in-between each increment for about a minute and a half until cream cheese is soft and melty. Stir in Jalapeños and bacon to the cream cheese. Part bread sections at a time and smear cream cheese mixture into the groves of bread slices. Make sure to lather it up on each pull apart side as best as you can. Place in a small slice of the cheddar cheese evenly throughout the grooves. Wrap bread tightly with foil and place on a cookie sheet. Bake at 375 degrees F for 20 minutes. Uncover, then return to oven for 5-7 minutes until cheese is melty.
