Nacho pickled Jalapeño are milder than slices of fresh Jalapeño and they take center stage with this artisan cheese and pepper swirled loaf. The cheese and peppers are rolled into the dough jelly-roll-style and then the loaf is topped with additional cheese and peppers after it raises. The finished loaf has a crunchy cheese topping and a gooey cheese ripple in the loaf. It's delicious! The magic of this recipe is that the dough can be made up to 5 days ahead so you can have this nacho bread any day of the week! The recipe is versatile. Switch out the cheese for any variety you like and mix-and-match roasted peppers for flavor variations. We love it with roasted red peppers and Asiago Cheese for a hearty Italian flavor. Be creative!
Nacho Jalapeño Cheese Bread