Cheesy Fiesta Pull Apart Bread

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins

Cheesy Fiesta Pull Apart Bread is easy to make and oh so delicious. Whether you bake it in the oven or grill it, it’s a delicious side for any meal!

If you like this bread recipe you might also like my Buttery Beer Bread or my Irish Soda Bread.

A loaf of cheesy bread with cilantro being pulled apart piece by piece

Cheesy Fiesta Pull Apart Bread

Am I the first person to make pull-apart bread? Not even close. If you spend any time on Pinterest, you are bound to see it come up at least twice. I have made it many times before with the standard cheddar cheese, garlic, butter and parsley.

Fingers pulling out a piece of Cheesy Fiesta Bread from a loaf

I Love The Mexican Flavors In This Cheesy Bread

And it was good, really good. But then I decided to make it with cilantro and fiesta cheese…and in individual portion sizes…and I am totally not ashamed to say I still ate TWO individual portions. 😉 Oh, and I started grilling it instead of baking it!

A loaf of bread filled with cheese and cilantro being pulled apart piece by piece

What Can I Serve Cheesy Pull Apart Bread With?

We like to serve this along side of grilled steak or chicken. It’s a wonderful side and is made even easier when it’s cooked on the grill at the same time! Hope you enjoy it as much as we have so far this Summer!

Yield: 6 servings

Cheesy Fiesta Pull Apart Bread

A loaf of cheesy bread with cilantro being pulled apart piece by piece

Cheesy Fiesta Pull Apart Bread is easy to make and oh so delicious. Whether you bake it in the oven or grill it, it's a delicious side for any meal!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 large loaf (or 4 individual sized) french bread
  • 1 cup butter (unsalted or salted is fine), melted
  • 2 cloves garlic, minced
  • 1/2 cup chopped cilantro
  • 2 cups shredded fiesta blend cheese (also sometimes labeled Mexican blend)

Instructions

Preheat oven to 350°F.

Cut a criss-cross pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the loaf (be careful - if you cut too deep it will fall apart). Place the bread on a large piece of non-stick foil.

Stir together the butter, garlic and cilantro.

Gently pull apart the crevices of the bread and pour the butter mixture in. Go slowly so you can cover the whole bread.

Stuff the two cups of shredded cheese down into the crevices. It's fine to have some sticking out, but really try to push the majority down inside the crevices.

Wrap the bread in foil and bake in the oven for 10 minutes. Open the top of the foil and continue to cook for another 8 minutes to crisp up the top of the bread just a little.

Serve immediately!

TO GRILL:

If you would like to grill this instead of baking it in the oven, follow all the same directions, just cook it over indirect heat on the grill. I keep it on the upper rack of my grill.

Just keep checking on it as you grill...and once the cheese has melted all the way (about 10 minutes), open the foil and let it cook just a few minutes more. Then it's done!

 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 44gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 122mgSodium: 534mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 10g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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