Cheesy Jalapeno Bacon Stuffed Baguette Recipe

Enjoyable (tick). Quick and straightforward (double tick). “Can’t cease consuming it” delish. (triple tick). Oh, did I point out you may make forward? I’ve 2 of those within the freezer!

Tacky Jalapeno Bacon Stuffed Baguette

This tastes like a cross between tacky garlic bread and bacon dip.

Properly, that’s really what it’s. A tacky bread STUFFED with bacon dip. Brushed with garlic butter and baked till toasty, crusty, golden brown.

That second, while you tear a bit off and the cheese stretches, you’re taking a chunk into the nice and cozy garlicky bread and the creamy, bacon dip fills your mouth…..it’s like……there are simply no phrases to explain how good it’s.

I’m not into tedious cooking. I don’t have the endurance or co-ordination. So when you would possibly suppose that is tough to stuff with the filling, it’s not! It takes about 5 minutes utilizing a knife. Or 3 minutes utilizing a piping bag.

Plus, I make issues exhausting for myself by simply chopping the baguette into 2 items. It could be simpler to stuff when you lower it into 4 items. 🙂

See how straightforward that is to make?

One other very interesting characteristic of this stuffed baguette is which you can make it forward. It freezes completely! I freeze them wrapped in foil then cling wrap (or I pop it in massive ziplock luggage). To serve, simply allow them to defrost, then pop them proper within the oven! I attempted baking it from frozen as soon as however the crust obtained just a little too brown for my liking earlier than the cream cheese filling warmed via and the cheese melted. 🙂

The filling choices are infinite. Cream cheese itself has such nice flavour, it wants little else. The fundamental system is that this:

THE STUFFED BAGUETTE FORMULA

8oz/250g cream cheese + 4 cups of flavourings = filling for 20″/50cm baguette stick

I used 1 1/2 cups of shredded cheese within the filling. 1 cup of cheddar cheese (for flavour) and 1/2 cup of mozzarella (for stretch). However actually, you should utilize any cheese that takes your fancy, and improve or lower the quantity you utilize.

I’ve offered some additional filling mixture concepts within the recipe notes. I’m positive you might have loads of different strategies! What different concepts do you might have? Let me know and I’ll replace the recipe!!

Cheesy Jalapeno Bacon Stuffed Baguette Recipe

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Serves: 25 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 104 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tbsp oil
• 8 oz / 250g bacon, diced (I used lean bacon)
• 1 x 20" / 50 cm baguette / french stick
• 8 oz / 250g Philadelphia cream cheese, softened (full or low fat)
• 1 cup cheddar cheese, shredded (Note 1)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup packed jalapeños, finely chopped (if using fresh, deseed it. Or use canned, drained)
• 1 cup finely chopped scallions/shallots, green and white part (packed)
• Black pepper
• 3 tbsp butter
• 2 garlic cloves, minced
• Pinch of salt

Instructions

1. Preheat oven to 180C/350F.
2. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
3. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
4. Use a long knife (preferably bread knife) to cut the bread out, leaving about a 1/2" / 1.5cm wall of bread and crust. (Note 2)
5. Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
6. Use a knife or piping bag to stuff the mixture inside the baguettes.
7. Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
8. Brush the baguette with garlic butter (or you can do this after you slice it).
9. Slice the baguette into 1 1/4cm / 1/2" slices.
10. Keep the slices pressed up against each other, and transfer to a large piece of foil.
11. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
12. For optimal experience, serve warm!

Notes

1. You can use tasty or any other cheese with flavour.
2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required.
3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 180C/350F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the centre heats up enough for the cheese to melt.
4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 250g / 8oz of cream cheese in order to have enough filling for a 50cm / 20" baguette. I think that 1 cup of cheddar or other flavour cheese combined with 1/2 cup of mozzarella is a good ratio of stretchy to flavoured cheese, but you can mix it up as you want. The mozzarella is there for the "stretch".
Other stuffing ideas:* Pizza: 1 1/2 cups cheese, 1/2 cup shallots/scallions, 1 1/2 cups pepperoni or salami and 1/2 cup diced red capsicum / bell peppers.* Bacon Ranch: Same recipe as Jalapeño Bacon, but add dry ranch mix* Buffalo chicken: 1 1/2 cups cheese (optional to use some blue cheese), 1 1/2 cups chopped chicken, 1 cup scallions/shallots, 1/4 cup hot sauce.* Italian: 1 1/2 cups cheese, 2 1/2 cups mixture of olives, artichokes, sun dried tomatoes, salami* Cheesy corn: 1 1/2 cups cheese, 2 cups corn, 1/2 cup cilantro/coriander/jalapenos* Spinach and artichoke - 1 1/2 cups cheese, 1 1/2 packet frozen chopped spinach, thawed and squeezed of excess water, 1 1/2 cups chopped artichokes
5. Nutrition per slice assuming 30 slices using lean bacon and full fat cream cheese.