Just six easy ingredients, and you have yourself a semi-homemade loaf of deliciously cheesy Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread!
Riddle me this: What did I just eat way too much of? Yes, you guessed it: The correct answer is indeed today’s Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread.
What’s going on here? Well, lately I’ve been seeing videos and reviews everywhere about Trader Joe’s newish Cheddar Jalapeño Pull Apart Bread. And, we’d recently made a batch of monkey bread. From that, I had a can of refrigerated biscuit dough left over. And, I didn’t feel like driving to Trader Joe’s. But, these got me craving some cheddar jalapeño goodness. Soooo….
The end result, well, just look at it. I’m obsessed! This super easy copycat jalapeño cheddar bread recipe requires just six simple ingredients, but sports all of the delicious cheddar jalapeño flavor that you could ever want. All of this, of course, in a make-it-yourself, pull-apart loaf that would pair perfectly with so many dinners.
I used ALDI cheddar, biscuits, Parmesan, butter, jalapeños, and even an ALDI loaf pan here, but this recipe should work well with about any brand of refrigerated biscuit dough you have on hand.
Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread
Ingredients
16 oz can of refrigerated biscuit dough
3 Tbsp butter, melted
1 cup cheddar cheese, shredded
1/3 cup shredded Parmesan
1/2 tsp garlic powder
2 medium jalapeños, seeded and thinly sliced
Directions
Preheat oven to 350 degrees, and spray a 9.5″x5″ loaf pan with cooking spray.
Open your biscuit cans and separate the dough so that you have eight individual biscuits.
Combine the cheddar cheese, Parmesan cheese, and garlic powder in a shallow bowl.
Thinly slice the jalapeños, removing and discarding the stems and seeds. (See Note)
Melt the butter in a second shallow bowl.
Dip both sides of each piece of biscuit dough into the butter, then into the cheese mixture, flipping these over as you go so that each piece of dough is evenly coated. As you cheese up each piece of dough, arrange the cheesy biscuits in the prepared pan, overlapping pieces as necessary. If you have any cheese left in the bowl, just shake it onto the biscuits.
Top the cheesy biscuit loaf with thinly sliced jalapeño peppers. Be sure to tuck some of the jalapeños into the loaf, too, placing them under and around the pieces of biscuit dough.
Bake the cheddar jalapeño pull apart bread at 350 degrees for 30 minutes, or until it is golden brown and the biscuits are cooked through.
Let cool for a few minutes before removing from the pan. At this point you can simply turn the pan over, and your loaf of pull-apart bread should slide right out.
To serve your copycat cheddar jalapeño bread: Pull it apart or slice it, as you wish.
Note: To remove seeds from the jalapeños, just cut off the stems, slice the peppers in half lengthwise, and scoop out the seeds and membrane with a spoon. Even though it may seem like a lot of jalapeños when you arrange them on the uncooked loaf, it’s actually not that many once the bread rises and bakes up in the oven.
Deliciously quick, quickly delicious
Fluffy, flaky biscuits, tangy cheddar, very slightly spicy jalapeño, and a little salty Parmesan: Now, that’s a delicious little loaf of bread! Don’t be afraid of the peppers, either. When you remove the seeds and the membranes, you get all of the jalapeño flavor you want, but very little of the heat.
The sides and bottom of this cheesy pull apart bread get deliciously browned, so it also tastes great sliced if you don’t want to pull it apart. While it does take 45 minutes to throw together and bake up, that’s still quicker than baking bread from scratch; refrigerated biscuits offer a nice shortcut here.
I’m quite happy with the way this bread turned out, and everyone here loved it. It was gone in record time! Try it it lightly buttered right out of the oven, or maybe… dipped in marinara, with a nice pot of chili, alongside tomato soup, and more.
Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread, printable recipe
Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread
Equipment
Ingredients
- 16 oz can of refrigerated biscuit dough
- 3 Tbsp butter melted
- 1 cup cheddar cheese shredded
- 1/3 cup shredded Parmesan
- 1/2 tsp garlic powder
- 2 medium jalapeños seeded and thinly sliced
Instructions
- Preheat oven to 350 degrees, and spray a 9.5″x5″ loaf pan with cooking spray.
- Open your biscuit cans and separate the dough so that you have eight individual biscuits.
- Combine the cheddar cheese, Parmesan cheese, and garlic powder in a shallow bowl.
- Thinly slice the jalapeños, removing and discarding the stems and seeds. (See Note)
- Melt the butter in a second shallow bowl.
- Dip both sides of each piece of biscuit dough into the butter, then into the cheese mixture, flipping these over as you go so that each piece of dough is evenly coated. As you cheese up each piece of dough, arrange the cheesy biscuits in the prepared pan, overlapping pieces as necessary. If you have any cheese left in the bowl, just shake it onto the biscuits.
- Top the cheesy biscuit loaf with thinly sliced jalapeño peppers. Be sure to tuck some of the jalapeños into the loaf, too, placing them under and around the pieces of biscuit dough.
- Bake the cheddar jalapeño pull apart bread at 350 degrees for 30 minutes, or until it is golden brown and the biscuits are cooked through.
- Let cool for a few minutes before removing from the pan. At this point you can simply turn the pan over, and your loaf of pull-apart bread should slide right out.
- To serve your copycat cheddar jalapeño bread: Pull it apart or slice it, as you wish.
Notes
Recipes in the real world
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