Mexican Garlic Cheese Bread

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This Mexican Garlic Cheese Bread is one I have been making for over 30 years. I have seen several different iterations of this bread, but this version still reigns supreme! I got this recipe years ago when one of the neighbor kids was selling some sort of “cook books of the world” for a fundraiser at his middle school. I am not one to turn down a cookbook, it was a fundraiser afterall. Anyway, several of the recipes in that book became family favorites. Even though that cookbook is nowhere to be found, I don’t have to look far for a loaf of this amazing, cheesy bread.

Mexican Garlic Cheese Bread is a luscious loaf of bread, full of olives, jalapenos and melted gooey, cheesy goodness.

If you are a Mexican food lover like my family, try my Low Carb Chipotle Chicken Thighs or my yummy Cheese Enchiladas. These dishes will turn any Mexican food skeptic, into a fan. I was born and raised in Southern California and if you know nothing else about this southern portion of the state, just know we have the very BEST Mexican food. I think the gooey, cheesiness of this recipe, with the subtle spice, is what keeps me coming back for more of this Mexican Garlic Cheese Bread. It is truly addictive!

If you love garlic bread or cheese bread, you will love this bread. I have had a few different types of cheese breads and even stuffed cheese bread, but those required the cheese to be baked into the middle of the dough. While I loved the flavor of that, this is an easier and more flavorful version because the “stuff” ( and there is lots of “stuff”) is baked on top of an open faced loaf of french bread. This then creates crispy, crunchy edges and that toasted, melted cheesy mixture on top we all love.

Mexican Garlic Cheese Bread is mouthwatering to look at and even better to eat. It is a quick side dish, so it’s perfect for even a weeknight meal!

To make this scrumptious goodie, you will first start with a loaf of French bread. You will slice this in half lengthwise, exposing the soft middle. I have also made this in individual servings, by cutting large dinner rolls, like Bolillo rolls, in half. These are oblong shaped and perfect for one, large portion. These you can find in your local grocery store bakery section, where you choose your own rolls from a bin. You can however, use any type of soft roll you have.

Once you have cut your French bread in half, you will place it on a sheet pan. Preheat your oven to 350 degrees. In a large bowl, mix together the mayonnaise, melted butter, chopped olives, green onion, jalapenos and spices. Once these ingredients are well incorporated, add in the grated cheese. Then, divide the cheese mixture in half and spread that in equal portions, onto the French bread and place into your hot oven.

Mexican Garlic Cheese Bread

Omadarling
Mexican Garlic Cheese Bread is a luscious loaf of bread, full of olives, jalapenos and melted gooey, cheesy goodness.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Bread, Side Dish
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 1 loaf French Bread
  • 13 ounces grated cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup melted butter
  • 2 tbsp finely chopped onion or 2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1 4 ounce can chopped, black, olives
  • 4 tbsp chopped jalapenos

Instructions
 

  • Split loaf of French bread in half, lengthwise. Preheat oven to 350 degrees.
  • In a large bowl, mix together the mayonnaise, melted butter, chopped olives, green onion, jalapenos and spices. Once these ingredients are well incorporated, add in the grated cheese.
  • Then, divide the cheese mixture in half and spread that in equal portions, onto the French bread.
  • Place the cheese bread into the preheated oven and bake approximately 20 minutes or until bubbly.
  • Let cool 5-10 minutes, then using a large cutting knife, cut into 2 inch sections to eat. Enjoy friends!!
Keyword Mexican Garlic Cheese Bread, Side Dish

Once you pull the Mexican Garlic Cheese Bread from the oven, you will want to let it sit, uncut for 5-10 minutes. If you cut it before it has a chance to cool a little, the cheese mixture will slide off in sheets of molten, melted, goodness. Trust me on this one! This bread is excellent hot, but I find it still disappears, in a hurry, when sitting lukewarm on a buffet table. I can go on and on about how good this is, but I will stop now, so you can go make it yourself! Enjoy friends!

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