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:
Cathy says
This would be delicious. I have a similar recipe, but you make the bread from scratch, roll it out, then place your toppings on it and roll it up and bake it. It is addictive! So many things you can use, bacon, prosciutto, serrano ham, cheeses, sundried tomato’s or fresh sliced or diced, onions garlic, herbs. The list is pretty endless, but this would definitely be quicker and easier, plus so tasty!
Nagi | RecipeTin says
Oh Cathy, WOW!! Making it yourself is a brilliant idea, how did I not think of that!! Do you find that the filling weighs down the bottom of the dough so the base doesn’t rise enough?
I am feeling week in the knees at the thought of this made with FRESH bread!! 🙂
Cathy Yearwood says
I think I would get weak in the knees with a normal bread recipe also. I think because you only let the bread rise once, then you roll it out with a rolling pin into a rectangle and put your toppings on. Then when you bake it, it rises again, but not like a traditional loaf. I’m not a great bread maker, especially here in the heat and humidity. My breads don’t seem to rise like they should, but other people do o.k., so it must be me:-(
Dorothy Dunton says
Hi Nagi! I want this NOW! Bacon and cheese are two of my best friends in the kitchen and now bread has been invited to the party! I have to send this recipe to my son – he loves to entertain and cook and this will be perfect, especially since it can be made ahead!
Nagi | RecipeTin says
Dorothy, you always make me giggle!! You write so well, I love it! AND love your enthusiasm for food. We have very similar tastes!!
Do send it to your son! I would love to know what he thinks!!! 🙂
Kathleen | HapaNom says
Totally ridiculous, Nagi! This is SUPER creative and talk about some serious cheese porn! I really love that you can take this concept and fill it with so many other ingredients. The possibilities are endless! I particularly like the spinach and artichoke one. Do you think a breakfast roll would work? Like a ham, scrambled egg, and cheese?
Nagi | RecipeTin says
You are singing my tune! I was thinking about a breakfast one. I was thinking that the scrambled eggs would overcook, don’t you think?? I’ve made breakfast taquitos before but they don’t bake as long, bread needs longer to get that toasty golden crust. Hmm. Maybe I will give it a go! Or you give it a go, blog it, then I can use YOUR recipe!
Kathleen | HapaNom says
Yeah – I was thinking the eggs my run the risk of becoming dried out. But I was thinking if they were softly cooked and then combined with cheese and ham – the fat from those two ingredients might keep the eggs moist. I have no idea if that would actually work – but maybe I’ll give it a try 😉
Nagi | RecipeTin says
YES give it a try!! I was thinking that maybe because the eggs are INSIDE the baguette, it will help keep them moist 🙂 If you bake it without foil, it only needs less than 15 minutes. Maybe that’s another way around that problem!