Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.
Also try my buttery garlic herb knots.
Chipotle Garlic Cheese Bread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
- 6 tablespoons unsalted butter softened
- 2 teaspoons or more chipotle chili powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3/4 cup green onions chopped
- 1 tablespoon parsley chopped plus more for garnish
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 large loaf French bread halved horizontally
Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
Place bread halves onto a baking sheet lined with aluminum foil.
Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
Place bread under the broiler until starting to brown, 3-5 minutes.
Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.
These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
I cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.
Also try my easy-to-make and quick-to-devour grill master wings. If you’re in a hurry, grab a bottle of Kroger’s Parmesan Garlic wing sauce and devour some wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Garlic Parmesan Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 2-3 tablespoons Ranch seasoning or use a 1 ounce packet
- Fresh parsley chopped, for garnish
For the sauce
- 1/2 cup unsalted butter
- 4 teaspoons garlic powder
- 6 tablespoons freshly grated Parmesan cheese divided
For the sauce
Melt the butter in a medium saucepan over medium heat.
Whisk in the garlic powder and 4 tablespoons of the cheese.
Heat until the garlic has dissolved and the cheese and melted.
Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough. I’m not that great at tying knots into raw dough strips, it would seem. But that didn’t matter a bit. These buttery garlic herb knots came out tasting perfect.
For the marinara I used my absolutely go-to homemade pizza sauce. It has the perfect pizza sauce flavor. I make it by the gallon (well, it seems that way at least) and freeze it in small portions so I always have it on hand. It’s perfect for dipping a few buttery garlic herb knots.
Also try my easy cheesy breadsticks.
Buttery Garlic Herb Knots
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 knots
- 1 stick unsalted butter
- 1 tablespoon fresh thyme leaves minced (or 1 teaspoon dried, crushed)
- 1 tablespoon fresh rosemary leaves minced (or 1 teaspoon dried, crushed)
- 1/4 cup grated Parmesan divided
- 2 teaspoons garlic powder
- All-purpose flour
- 2 tubes refrigerated Pillsbury thin pizza crust
- Marinara or pizza sauce warmed, for dipping (optional)
Preheat oven to 425 F.
In a small saucepan, melt the butter.
Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
Lightly dust a work surface with flour.
Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
Brush tops of dough with butter mixture. Fold dough over on top of itself.
Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don't have to get too particular in how wide they are on how straight they are cut.
Grab ends of each strip and 'tie' them into a knot. Gently, don't pull on the ends real hard or the dough will break.
Lay knots onto a baking sheet (you'll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don't cook too fast.
Bake 18-20 minutes or longer depending on how golden brown you want your knots.
Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.