Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter

(from castro15’s recipe box)

Categories: Pizza/flatbread


  • 1/2 tbsp oil
  • 8oz / 250g bacon, diced (I used lean bacon)
  • 1 x 20" / 50 cm baguette / french stick
  • 8oz / 250g Philadelphia cream cheese, softened (full or low fat)
  • 1 cup cheddar cheese, shredded (Note 1)
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup (packed) jalapeños, finely chopped (if using fresh, deseed it. Or use canned, drained)
  • 1 cup finely chopped scallions/shallots (green and white part) (packed)
  • Black pepper
  • Garlic butter
  • 3 tbsp butter
  • 2 garlic cloves, minced
  • Pinch of salt


  1. Preheat oven to 180C/350F.
  2. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
  3. Cut the ends off the baguette and cut the baguette in half (or quarters – makes it easier to stuff).
  4. Use a long knife (preferably bread knife) to cut the bread out, leaving about a ½" / 1.5cm wall of bread and crust. (Note 2)

  5. Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
  6. Use a knife or piping bag to stuff the mixture inside the baguettes.
  7. Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
  8. Brush the baguette with garlic butter (or you can do this after you slice it).
  9. Slice the baguette into 1¼cm / ½" slices.
  10. Keep the slices pressed up against each other, and transfer to a large piece of foil.
  11. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
  12. For optimal experience, serve warm!

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