Description
This Jalapeño Popper Bread is a bold and cheesy appetizer featuring a creamy jalapeño stuffing layered with savory ground beef sausage, topped with melted jack cheese and fresh jalapeños. Perfect for game day or casual gatherings, this grilled bread combines spicy, creamy, and savory flavors in every satisfying slice.
Ingredients
Bread and Toppings
- 1 loaf Italian Style Bread
- 2 cups Ground Beef Sausage
- 3-4 Jack Cheese Slices
- Sliced Fresh Jalapeños (for garnish)
- Chopped Smoked Beef Bits (for garnish)
Stuffing
- 1 cup Shredded Jack Cheese
- ½ cup Pickled Jalapeños
- 3 tbsp Chopped Smoked Beef Bits
- 2 tbsp Ranch Seasoning
- 2 packets Cream Cheese (approx. 8 oz total)
Instructions
- Preheat the Grill: Preheat your grill for two-zone cooking at 325°F to prepare for both direct and indirect heat cooking.
- Prepare the Bread: Slice the Italian-style bread lengthwise and separate the halves. Carefully remove some of the soft interior from each half to create a shallow divot for the stuffing.
- Make the Stuffing: In a bowl, mix shredded jack cheese, pickled jalapeños, chopped smoked beef bits, ranch seasoning, and cream cheese until smooth and well combined.
- Stuff the Bread: Generously fill the divots in each bread half with the stuffing mixture. Evenly spread the ground beef sausage over the stuffing, fully covering the filling.
- Chill the Assembled Bread: Place the stuffed bread halves in the refrigerator for 15–20 minutes to help the filling firm up and hold its shape during grilling.
- Grill the Bread – Direct Heat: Put the bread on the grill over direct heat with the sausage side down. Cook for about 10 minutes, moving the bread as needed to prevent flare-ups.
- Grill the Bread – Indirect Heat: Flip the bread and move it to the cooler side of the grill, allowing it to cook indirectly until the internal temperature reaches 165°F, ensuring the sausage is fully cooked.
- Finish with Cheese and Jalapeños: Increase the grill temperature to about 450°F and keep the bread on indirect heat. Top with jack cheese slices and sliced fresh jalapeños. Let the cheese melt and warm through.
- Serve: Remove from the grill and garnish with additional chopped smoked beef bits if desired. Slice and serve warm.
Notes
- You can add extra pickled jalapeños in the stuffing for more heat or reduce them for a milder taste.
- Mix in chopped green onions or roasted peppers into the stuffing for added flavor variations.
- Leftover bread can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers on the grill or in the oven over indirect heat until warmed through and cheese softens.
- The recipe works well baked in the oven at 375°F until heated through and cheese is melted if you don’t want to grill.
- Use Italian-style bread for the best structure to hold the filling without becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
