Good things come to those who wait. Specifically, beer that you have been pining for until the magical day arrives — release day! Beers that only come out once a year and available for a limited time is definitely something to be celebrated.
I paired this Loaded Jalapeno Popper Bread with one of my husband’s favorite special releases, Hopslam Double IPA from Bell’s. Bite into a crunchy, crusty bread with a creamy filling loaded with chicken and bacon then topped with even more cheese and jalapenos. Rich and decadent, it’s perfect to share with others while sharing your favorite beer that you’ve missed so much.
Check your favorite breweries website to find their release calendar to see when a favorite is hitting the taps and stores. Usually, they have a party to coincide with the release, just like Bell’s, which is having a midnight release of Oberon on March 23, according to brewbound.com.
For more satisfying food and beer pairings visit BottomLeftoftheMitten.com.
Loaded Jalapeno
Popper Bread
Makes 6 servings
Ingredients
1 loaf Italian bread
2 cups cooked chicken breast, chopped
8 ounces bacon, diced then cooked to desired crispiness then drained on a paper towel
8 ounces cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tsp garlic powder
½ tsp cumin
2 stalks green onion, chopped
1/4 cup pickled jalapenos, divided — chop half for the filling, keep other half whole for top of bread
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Instructions
Loaded Jalapeno Popper Bread:
Preheat oven to 350 degrees.
Cut bread lengthwise down the center.
Place on a sheet pan covered in tin foil or parchment paper.
Remove excess bread in the center of loaf to make a ‘well’ for the toppings. Save bread for croutons or stuffing.
In a small bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder and cumin.
Wash and chop the green onions, add to the filling.
Chop half the jalapenos and add them to the filling. Reserve the rest for topping the bread.
Spread the filling equally over both sides of the bread into the “Wells.”
Add the chopped chicken and bacon to the bread, spreading equally on both sides of the loaf.
Sprinkle both sides with both kinds of cheese.
Finally, add the whole jalapenos to the tops of the bread.
Bake in the preheated oven for 25 minutes until cheese is melted.
Slice and serve.
