Cheesy, Spicy Hasselback Bread

April  2, 2019
1 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6 to 8
Author Notes

Inspired by queso, that addictively gooey dip you can't just have one bite of, this cheesy baked bread makes the perfect party appetizer. Just hasselback a crusty loaf—rustic Italian bread is the usual go-to but sourdough would also work—and stuff the spaces between the slices with Monterey jack and cheddar, spicy peppers, and of course, chorizo crumbles. Once it's baked to melty perfection, sprinkle it with some cilantro or even sliced green onion, if you like. —Food52

Test Kitchen Notes

This recipe was developed in partnership with Shun Cutlery. —The Editors

What You'll Need
  • 1 loaf Italian bread
  • 1 cup shredded cheese, such as Monterey Jack or cheddar
  • 4 ounces cooked chorizo, crumbled
  • 1-2 jalapeños, thinly sliced (use more or less, depending on your spice preference)
  • 1 small red chili, thinly sliced (use more or less, depending on your spice preference)
  • 1 small bunch cilantro, torn
  1. Preheat the oven to 375°F.
  2. Slice bread into 1/2-inch to 1-inch slices cross-wise, without slicing all the way through. (Leave about 1/4 inch intact at the bottom.)
  3. Prepare a sheet pan with one large piece of aluminum foil; you’re going to wrap the bread in this after you stuff it. (You can skip this step if you don’t want to use or don’t have any aluminum foil, but it’s recommended if you are going to stuff with lots of extras.)
  4. Place the bread on top of the aluminum foil on the baking sheet. Stuff the cheese, crumbled chorizo, and sliced jalapeño and red chili in between the slices.
  5. Wrap the stuffed bread in the aluminum foil and bake until everything is really melty and the bread is getting toasty, about 10 to 15 minutes. Open the aluminum foil and turn the oven to broil. Return bread to the oven until the top is nice and crispy, about 3 to 5 minutes more. Top with torn cilantro, if you like.

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