Mexican Style Garlic Bread Food

CHEESY MEXICAN GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees.
• Make the butter mixture by adding the butter, salt, pepper, Italian seasoning, garlic and parsley to a small bowl and mixing together.
• Split the bread open lengthwise and place each half, cut side up, on a baking sheet.
• Divide the butter between the halves, spreading the butter to cover the bread completely. Sprinkle the taco seasoning evenly over the tops of the 2 halves of bread.
• Bake the bread in the oven for 10 minutes, then remove the bread from the oven.
• Add the cheese evenly to each half of the garlic bread and place back into the oven for 5-7 minutes until the cheese has melted.
• Slice and serve, garnished with fresh lime zest and fresh cilantro (optional)
• Freezing the Garlic Bread:
• Make the recipe and let the bread cool completely. Put the halves back together then wrap in foil and put into a freezer bag.
• To reheat the bread from frozen, thaw the bread completely in the refrigerator. Place the bread into a 350 degrees preheated oven for 20-25 minutes until heated through. Open up the bread and serve as is or broil for an additional 2-3 minutes.

MEXICAN-STYLE GARLIC BREAD

Steps:

• Split bread lengthwise in half.
• Combine cheese, mayonnaise, onions, dash of garlic powder and olives in a bowl.
• Add desired amount of jalapeños, mix well.
• Spread mixture on each half of bread.
• Drizzle with melted butter.
• Place on baking sheet or heavy duty foil.
• Bake at 350°F for 15-20 minutes until bubbly, or on grill until bubbly.
• If in oven change to broil and broil for 5 minutes until light brown.

NO-FUSS FANCY GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

GARLIC BREAD NACHOS

Steps:

• Cut through the baguettes to separate all the slices, discarding the end pieces.
• Pile the bread slices on top of your biggest baking sheet, all overlapping, as you would with tortillas for nachos. Scatter over most of the cheese, spring onions and crushed tortilla chips as you layer, finishing with a final layer of these toppings. If you're preparing ahead, you can cover the tray with cling film and chill until ready to cook.
• Heat oven to 200C/180C fan/gas 6. Bake for 15 mins until the cheese has melted and the bread is golden and crisp. Loosen the soured cream with enough water to make a more drizzly topping, then spoon over the nachos and sprinkle with some coriander. Serve while everything is still hot and melted.

KOREAN-STYLE CREAM CHEESE GARLIC BREAD

Steps:

• Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
• Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
• Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
• Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
• Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
• Cover with a clean kitchen towel and let rise for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
• While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
• Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
• Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
• Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
• Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

BEST GARLIC CHEESE BREAD YOU WILL EVER MAKE

Steps:

• Cut loaf of bread in half down middle to have 2 long loaves.
• Crush clove of garlic in bowl with mayonnaise, salt, peeper, and cheese.
• Only need enough mayo to make cheese spreadable so I add more cheese
• Put oven on broil.
• Take two aluminum foil strips and put together to make a cookie sheet by taking all edges up.
• Put spread on evenly to loaves and put in broiler (could make into individual slices if prefer). broil for 3-5 minutes depending on thickness of bread.
• Keep watch to ensure it does not burn.
• Enjoy, excellent with spaghetti.