Ingredients
Scale
- 1 round sourdough bread loaf
- ½ cup unsalted butter, melted
- 1 (4-ounce) can diced green chiles, drained
- 2 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a serrated knife, cut the sourdough loaf into a crosshatch pattern, making cuts about 1 inch apart. Be careful not to slice all the way through the bottom of the loaf.
- In a small bowl, whisk together the melted butter, diced green chiles, minced garlic, and chopped cilantro until well combined.
- Gently separate the bread sections and stuff the cuts evenly with the shredded Monterey Jack and cheddar cheeses.
- Slowly drizzle the butter mixture into the cuts, allowing it to soak into the bread. Use a spoon or pastry brush to help distribute the mixture evenly.
- Wrap the loaf loosely in aluminum foil and place it on the prepared baking sheet.
- Bake for 15 minutes.
- Carefully open the foil and continue baking for 10–15 minutes, or until the cheese is completely melted, bubbly, and the top is lightly golden.
- Remove from the oven and let the bread cool for 2–3 minutes.
- Garnish with additional chopped cilantro if desired, then serve warm and pull apart the cheesy pieces to enjoy.