Fun (tick). Fast and easy (double tick). “Can’t stop eating it” delish. (triple tick). Oh, did I mention you can make ahead? I have 2 of these in the freezer!
Cheesy Jalapeno Bacon Stuffed Baguette
This tastes like a cross between cheesy garlic bread and bacon dip.
Well, that’s actually what it is. A cheesy bread STUFFED with bacon dip. Brushed with garlic butter and baked until toasty, crusty, golden brown.
That moment, when you tear a piece off and the cheese stretches, you take a bite into the warm garlicky bread and the creamy, bacon dip fills your mouth…..it’s like……there are just no words to describe how good it is.
I’m not into tedious cooking. I don’t have the patience or co-ordination. So while you might think this is difficult to stuff with the filling, it’s not! It takes about 5 minutes using a knife. Or 3 minutes using a piping bag.
Plus, I make things hard for myself by just cutting the baguette into 2 pieces. It would be easier to stuff if you cut it into 4 pieces. 🙂
See how easy this is to make?
Another very appealing feature of this stuffed baguette is that you can make it ahead. It freezes perfectly! I freeze them wrapped in foil then cling wrap (or I pop it in large ziplock bags). To serve, just let them defrost, then pop them right in the oven! I tried baking it from frozen once but the crust got a little too brown for my liking before the cream cheese filling warmed through and the cheese melted. 🙂
The filling options are endless. Cream cheese itself has such great flavour, it needs little else. The basic formula is 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 in the filling. 1 cup of cheddar cheese (for flavour) and 1/2 cup of mozzarella (for stretch). But really, you can use any cheese that takes your fancy, and increase or decrease the amount you use.
I’ve provided some extra filling combination ideas in the recipe notes. I’m sure you have plenty of other suggestions! What other ideas do you have? Let me know and I’ll update the recipe!!
– Nagi
Things stuffed and baked into bread is a always good thing!
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Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter
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
Garlic butter
- 3 tbsp butter
- 2 garlic cloves, minced
- Pinch of salt
Instructions
- Preheat oven to 180C/350F.
- 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.
- Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
- 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)
- Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
- Use a knife or piping bag to stuff the mixture inside the baguettes.
- Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
- Brush the baguette with garlic butter (or you can do this after you slice it).
- Slice the baguette into 1 1/4cm / 1/2" slices.
- Keep the slices pressed up against each other, and transfer to a large piece of foil.
- Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
- For optimal experience, serve warm!
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Recipe Notes:
* 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.
Nutrition Information:
Yummmmm… I’m wanting to use this recipe as a make ahead dish for a party. My question is …. Does this not get soggy after defrosting, prior to baking? Or does the baking take care of any possible issues with that?
Hi Nagi, I can’t believe how good thisjalapeno baguette. Definitely trying this weekend.
Enjoy Myriam!
Defrost at room temp or in the refrigerator?
Is it very hot(spicy) from jalapeños?
Not hot at all by de seeding the jalapeños you take away all the heat and your left with the sweat fruity taste of the pepper
Nope, not really 🙂 Very mild pops of heat.
If using fresh jalapeños, how many would you suggest?
Parties start this weekend. I have 8 in the freezer. Made a few last year for some get togethers. Absolutely the most requested appetizer I make. Love that I can freeze it ahead of time. Christmas is busy enough without extra stress. We serve it with soup as well. I wrap the loaf in smaller quantities as there is only 2 of us.
You’re going to be the most popular person at all the Christmas gatherings!!! N xx
Yum yum It’s only 9.30 am and I want some now!!
Making this tomorrow night for pretend to watch footy night
I literally burst out laughing – “pretend to watch footy night”!!! I don’t even pretend anymore. I just focus on feeding! 🙂
Nagi and Kathleen:
If you make your own bread recipe and do it the way Cathy says, it may work better.
Nagi: This just isn’t fair!
Here I sit with foot up (have a bad break of my ankle and leg) and I can’t get up to make this!
When I am able to this will be the first thing I make.
It would be good with an Italian meal with family. Also make a great gift for…. a new mother, a personwho has lost someone, a new neighbour, or just because.
Nagi: (Kathleen)
If you made it the way Cathy does, with your own homemade bread and roll it, it may work better.
Nagi: This really isn’t fair…….. I’m sitting here with my foot up (I broke my ankle and leg badly) and I can’t get up and make this. I’m going to do it as soon as I can get around safely (without falling).
It would be great with an Italian meal with just family. Or on it’s own. Great gift for someone who just had a baby, has had a loss, just moved in next door, or just because.
Oh no! Charlie, I am so sorry to hear that – been there, done that, about 5 years ago, it took me 9 months and 5 operations before I was “walking” without crutches. I hope yours is not as bad. If you are in Sydney I will send you this to pop into the oven to cheer you up!! 🙂
Nagi:
You are so sweet!!
Unfortunately (for this circumstance) I call Canada my home.
I will keep your kind thoughts in my heart.
Charlie
Oh. My. Hat.
Best bread ever! Made it for a Christmas party and everyone LOVED it.
Thanks so much for this
So glad you loved it Nicole!! Thank you for letting me know!! N x
Hi
I have been looking for a recipe that I can bring to two separate Xmas lunches. This is perfect as I can make and freeze ahead of time. I am just wondering how long would it take to defrost once frozen?
Thanks!
Sophia
Hi Sophia! Hmm, I am guessing 2 hours? If you wrap with foil and pop them in the oven they will probably reheat from frozen in around 20 minutes?
Thank you!
Do I need to cook in the oven before freezing?
Hope it’s not a silly question?
That’s not a silly question at all! This will freeze great raw (uncooked) 🙂
I am so glad I found this website by mistake when searching for a salad dressing…..these recipe’s sound SOOO awesomely delicious that I simply can’t resist signing up to yet another fantastic recipe website..!!! THANK YOU 🙂
Welcome Leanne! I’m so glad you like the look of this – it is INSANELY delicious!!! 🙂
This looks like so much fun! Love the idea and the way you shot it. Makes me want to put my hand into the monitor and pull out a slice! Cheesy bread here I come! : )
The cheesy bread is calling your name!! 🙂
I’m making this for dinner tonight
You can’t go wrong with these ingredients! I can’t wait to try this recipe out! Thanks for sharing!
Thanks very much Janette!! 🙂
This is beyond delicious!! Thank god i found your website Nagi ☺
Thanks Mel!! I’m glad you found me too!! 🙂
Thank you so much Gina!! 🙂
Wonderfully simple and an amazing way to serve baguette.
What a gorgeous and savory loaf! I’d happily nosh on this with a big bowl of homemade soup. 🙂
Thanks so much Krista!! I don’t even need a bowl of soup to “nosh” on this!! 😉 Hope you had a great weekend!
You had me at garlic ! But then that cheese tough 🙂 I got hearts in my eyes haha!
I know right?? The words “garlic” + “Cheese” in any combination you can’t go wrong!! 🙂