1 rustic loaf of
bread, unsliced, either Italian or French
12 ounces shredded
Monterey Jack cheese
1/4 cup (less or more
to taste) chopped pickled jalapeños
1/4 cup chopped green
onions, including greens
1/4 cup (4 Tbsp)
butter, melted
1 Preheat the oven to 350°F. Slice the bread almost all the
way through (not all the way) in a cross hatch pattern, spacing an inch between
the slices.
2 Place the shredded cheese in a large bowl. Toss with the
green onions and jalapeños. Pour over with melted butter and use your clean
hands to toss, to distribute the butter evenly through the cheese.
3 Place the bread on a large sheet of aluminum foil (large
enough to wrap the bread) on a baking sheet. Stuff every crevasse with the
cheese mixture. Wrap with the aluminum foil. At this point you can make ahead
and refrigerate until ready to bake.
4 Place in the oven for 15 minutes. Then uncover the foil
from the bread and cook for 10 minutes more, until all of the cheese has
melted.
Place on a serving board or plate to serve.
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