Recipe by Cathy17
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.
Top Review by Girl from India
This is so good to look at and to eat. MY DS had a ball. He loves cheesy stuff. I used homemade whole wheat bread loaves, green chillies, cliantro and only cheddar cheese. THis will be really good for Company. I used the bread as well as rotis for dipping. And it was definitely worth more than the effort that went into it. Thanks :) Fay
- 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 See How It's Made
- Preparation: Chop, shred and measure everything before starting to cook.
- 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.
- In a blender, puree sautéed vegetables and milk.
- In a saucepan over medium heat blend the 2 TB butter and flour, stirring constantly for 2 minutes.
- Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken.
- Remove from heat and put 1 cup of mixture into blender.
- Add eggs to blender and blend until well mixed.
- Return saucepan to stove over medium heat and very slowly pour in the egg mixture, whisking constantly.
- Continue whisking until mixture thickens.
- Add salsa, cheeses, dill, parsley and green onions, whisking constantly.
- When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl.
- Preheat oven to 375 degrees F.
- 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.
- Brush inside of each loaf with the 4 TB melted butter and 6 cloves of garlic.
- Bake, uncovered, until bread just begins to brown on inside — no more than 5 minutes.
- Remove from oven and place on serving dish.
- Fill bread with warm cheese sauce.
- Let extra sauce spill over sides and onto plate.
- Garnish with parsley and serve immediately with torn bread pieces, sliced baguette and/or nacho chips.
- (The torn bread pieces are usually not enough, so extra dipping"material" is recommended.) This recipe doubles or even triples well.
- It gets hotter and more flavorful overnight.
- It also freezes well, so you can make the cheese filling in advance and then heat it in the microwave.