As you can imagine, food is a huge part of my life and my family’s. When we get together as a family, 99% of the time, it involves food whether the crawfish boil we throw every 4th of July, the classic grilled turkey on Thanksgiving, a beef tenderloin or prime rib on Christmas, lobsters on New Year’s, or appetizers for the big game at the end of the football season. One of my favorite things to make for any one of these events is a cheesy pull apart bread. The basics of a pull apart bread are a round of bread, cheese, butter and seasoning, but I don’t stop there. I take the cheesy pull apart bread to a whole other level.

Cheesy Pull Apart Taco Bread Ingredients:

1 sourdough round
12 oz shredded Borden Four Cheese Mexican Blend, divided
8 oz shredded chicken, cooked with taco seasoning
1 tbsp of taco seasoning
12 tbsp unsalted butter (a stick and a half)
1 tbsp canned green chilies
8 oz crispy bacon, broken up into small pieces
1 tbsp of chopped jalapeños

The glue that holds all of this deliciousness together is the cheese:

If you can’t find the Four Cheese Mexican, a nice Borden Cheddar would work too.

First up, let’s slice that sourdough in a criss cross pattern, about every inch, but not all the way through the bottom:

Next, put the sliced round onto a couple sheets of aluminum foil to make a foil nest. That will help keep the bread together on the edges, and help to cook it once on the grill.

Now stuff 8 ounces of the Borden Four Cheese Mexican Blend into every crack and crevice of that bread. Then the stuff the shredded chicken into the crevices as well:

But I’m not done yet. I put the butter, taco seasoning and diced green chilies into a microwave safe dish and melted the butter. I drizzled the butter mixture all over the top of the round:

The seasoning and the chilies will get thick at the bottom. That goop is full of flavor so make sure you get that onto the bread too:

I’m not done yet. Time to get that bacon out:

I’m still not done. I added the rest of the cheese:

And then those diced jalepenos:

Feel free to go ahead and add the rest of the second bag of cheese if you want. It just makes it more gooey which in this case is not a bad thing.

I put the soon to be Cheesy Pull Apart Taco Bread onto a 400 degree grill with a little smoke wood:

After 20 minutes of the smoke, wrap the round with foil over the top and let it go another 10 minutes to make sure to melt the cheese. When it’s done it should look like this:

There isn’t really proper etiquette to eating this awesomeness. Just dig in with the fingers and grab a hunk:

On a side note. Remember to stow the Fall decorations in the basement before doing a photo shoot in the dining room (check middle right):

If you want to kick up the heat on one of these, add some diced jalapeño in between the bread slices. Also, I would suggest making two of these. Every time I’ve made a cheesy pull apart bread, it is devoured in minutes.

Did I mention you can make these up ahead of time. You could make these a day or two ahead of time. If I make them ahead of time, they take a little longer to cook as the butter will congeal inside the bread. I cook it for an extra 10 or 15 minutes if I make them a day or two ahead of time.

If you have any comments or questions, feel free to leave them below or send me an email.

Borden Cheese compensated me for this post.

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Print Recipe

Cheesy Pull Apart Taco Bread

A sourdough round, sliced in a criss cross pattern, stuffed with cheese, shredded chicken, butter, green chilies, taco seasoning and topped with bacon, more cheese and diced jalapenos

Course: Appetizer

Cuisine: BBQ

Ingredients

1 sourdough round
12 oz Borden Four Cheese Mexican Blend shredded, divided
8 oz shredded chicken cooked with taco seasoning
1 tbsp taco seasoning
12 tbsp unsalted butter 1 ½ sticks
1 tbsp canned green chilies
8 oz bacon cooked crispy, broken up into small pieces
1 tbsp jalapeno pepper chopped

Instructions

Crisscross slice the bread about every inch but don't cut all the way through the bottom
Make a nest for the bread out of foil
Stuff 8 ounces of the shredded cheese into the cracks and crevices of the bread
Then stuff in the shredded chicken
Put the taco seasoning and green chilies into a microwave safe dish and melt the butter
Drizzle the butter mixture over the top of the bread, coating evenly
Cover the top with the crispy bacon, the remaining 4 ounces of cheese and the diced jalapenos
Place the soon to be Cheesy Pull Apart Taco Bread on a 400 degree grill with a little smoke wood
After 20 minutes in the smoke, cover the top with foil to hold the heat in and get the cheese to melt completely inside the bread
Remove from the Cheesy Pull Apart Taco Bread from the grill, plate and serve with lots of napkins

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Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.