Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD! Wonderfully cheesy, with a nice crunch, this is the bread dreams are made of. No more of that boring garlic cheese bread! Bring the heat and some flavor instead!

Roasted Jalapeno Pull-Apart BreadLeave out the jalapenos if you prefer less heat. You can substitute well-drained green chiles instead. For me, though, this roasted jalapeno pull-apart bread is perfect the way it is.

Also try my pumpkin pull-apart bread.

Roasted Jalapeno Pull-Apart Bread

Course Side
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8


  • 4-6 large jalapenos
  • 1 can refrigerated biscuits quartered, divided
  • 2 tablespoons unsalted butter melted
  • 1 1/4 cups or so cheddar cheese shredded, divided
  • 3/4 teaspoon dried parsley flakes divided
  • 1/4 cup Pepper jack cheese shredded


  • Roast the jalapenos on your grill or under the broiler. Remove the stems and seeds and mince.
  • Spray a 9" x 5" bread loaf pan (with high sides) with non-stick spray.
  • Take 1/3rd of the biscuit pieces and dip them into the butter, then layer them along the bottom of the baking pan.
  • Add 1/2 cup of the cheddar, 1/3rd of the peppers, and 1/3rd of the parsley.
  • Make another row the exact same way.
  • Make one final row with the remaining ingredients, ending by topping off with the remaining cheeses.
  • Bake 40-45 minutes until golden brown and lightly crispy.
  • Let rest 5 minutes before serving.

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