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Christine

Jalapeño Popper French Bread

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Ingredients Method

Ingredients
  

  • 1 loaf fresh French bread from the bakery section of the grocery store
  • 2 jalapeños seeds and membranes removed and sliced
  • 8 pieces bacon cooked and crumbled
  • 1 1/2 c. cooked shredded chicken, this is about 1 large chicken breast, (use rotisserie chicken to save on time),
  • 4 oz. cream cheese softened to melting point
  • 1 c. Alfredo sauce
  • 2 c. shredded Mozzarella or Monterey Jack cheese
  • Olive oil and grated parmesan cheese

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, stir together cream cheese and Alfredo sauce. Add shredded chicken and stir together.
  2. After cooking the bacon, saute the jalapeño slices in a little of the bacon grease until softened. Remove from skillet and set aside. If using an alternate method for cooking bacon, saute the jalapeño slices in a little olive oil.
  3. Slice the bread lengthwise and place on a foil or nonstick baking mat-lined baking sheet. Press the bread down on the cut side with your hands. Brush on a light coating of olive oil and sprinkle generously with parmesan cheese. This will create a barrier and keep it from getting soggy.
  4. Place in the oven and bake for about 4 minutes. You want the parmesan cheese to start to get crusty, but not burn.
  5. Remove from the oven, spread both pieces of the French bread loaf with chicken sauce mixture, then sprinkle evenly with cheese, then jalapeños and bacon. Bake at 400 degrees Fahrenheit for about 10 minutes, or just until the cheese is melty, everything is warmed through, and the bread is toasted.