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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I have made this many, many times to rave reviews. It is a lot of work to make, but your guests or family will forever bug you to make it over and over again. It's a big hit at parties and guests will devour it. Make sure you chop, shred and measure all ingredients in advance. This is not a recipe to chop as you go! It can be a bit tedious to make the first time, but once you get the hang of it, you'll become a pro and your family food critics will give it 5 stars! I found this recipe in the FIRE AND ICE cookbook. I have modified it a bit for our tastes and you can always alter the salsa amount and intensity for your tastes as well as the jalapeños. I made it once with swiss cheese, per the recipe and now I only make it with the old cheddar with a bit of mozzarella. Recipe doubles, triples and freezes very well. For parties, I recommend you double it. Ingredients:
3 -5 small jalapeno peppers, finely chopped (more to taste if desired) |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1/2 cup salsa (more to taste if desired) |
1 1/2-2 cups shredded old cheddar cheese |
1 cup shredded swiss cheese (or you can eliminate this and add more old cheese) or 1 cup mozzarella cheese (or you can eliminate this and add more old cheese) |
1 teaspoon finely chopped dill weed (fresh is best!) |
2 -4 sprigs finely chopped fresh parsley |
3 -5 green onions, finely chopped (i cut with scissors) |
1 tablespoon butter or 1 tablespoon margarine |
2 cups milk |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons flour |
2 eggs |
2 loaves round bread |
4 tablespoons melted butter or 4 tablespoons margarine |
6 garlic cloves, minced |
parsley (to garnish) |
Directions:
1. IMPORTANT!
2. Preparation: Chop, shred and measure everything before starting to cook.
3. In a skillet over medium-high heat, melt the 1 TB butter and sauté peppers, onion and garlic until onions are translucent — about 3-4 minutes.
4. In a blender, puree sautéed vegetables and milk.
5. In a saucepan over medium heat blend the 2 TB butter and flour, stirring constantly for 2 minutes.
6. Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken.
7. Remove from heat and put 1 cup of mixture into blender.
8. Add eggs to blender and blend until well mixed.
9. Return saucepan to stove over medium heat and very slowly pour in the egg mixture, whisking constantly.
10. Continue whisking until mixture thickens.
11. Add salsa, cheeses, dill, parsley and green onions, whisking constantly.
12. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl.
13. Preheat oven to 375 degrees F.
14. Cut the tops off of the loaves of bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1-inch-thick shell.
15. Brush inside of each loaf with the 4 TB melted butter and 6 cloves of garlic.
16. Bake, uncovered, until bread just begins to brown on inside — no more than 5 minutes.
17. Remove from oven and place on serving dish.
18. Fill bread with warm cheese sauce.
19. Let extra sauce spill over sides and onto plate.
20. Garnish with parsley and serve immediately with torn bread pieces, sliced baguette and/or nacho chips.
21. (The torn bread pieces are usually not enough, so extra dipping material is recommended.) This recipe doubles or even triples well.
22. It gets hotter and more flavorful overnight.
23. It also freezes well, so you can make the cheese filling in advance and then heat it in the microwave.
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