Cheese Stuffed Garlic Bread Food
CHEESY STUFFED GARLIC BREAD
Stuffed with mozzarella cheese at every slice, this Cheesy Stuffed Garlic Bread is a delicious appetizer or dinner side dish!
Provided by Courtney
Categories Appetizer
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375° F. and line a baking sheet with a slice of aluminum foil.
- Using a serrated knife, slice the bread loaf into even slices. Don't cut the bread loaf all the way through, however.
- In a small bowl, make the garlic butter by stirring together the softened butter, extra virgin olive oil, garlic powder and chopped parsley until spreadable.
- Using a knife, spread garlic butter down into each slice on the bread loaf, reserving about half for later.
- Stuff a slice of mozzarella cheese down into each sliced opening of the bread loaf.
- Spread remaining garlic butter all over the top of the bread loaf.
- Sprinkle the top with parmesan cheese.
- Bake for 25 to 30 minutes, until cheese is melted and bread is golden brown.
- Remove from oven and enjoy!
Nutrition Facts : Calories 151 kcal, Carbohydrate 16 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 321 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRILLED STUFFED POBLANOS
Fire up dinnertime with these grilled vegetarian stuffed poblano peppers that benefit from charred, smoky flavors.
Provided by Emily Nienhaus
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
- Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
- Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
- Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
- Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
- For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
- Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
- Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.
Nutrition Facts : Calories 385 kcal, Carbohydrate 61 g, Cholesterol 25 mg, Fiber 14 g, Protein 18 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 10 g, Fat 11 g, UnsaturatedFat 0 g
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