Samantha Nicole What is this Taco Crack-Apart thing anyways? Oh, nothing much. Just a buttery loaf of sourdough bread loaded with fajita vegetables, melty cheese, and taco seasonings, all toasted to crispy and delicious yumminess. So actually, it’s quite something, both to behold and to eat! The Taco Crack-Apart embodies all your favorite Tex-Mex flavors in a fun shareable form, that will leave people pushing and shoving to get their own piece. Make sure you save yourself some before the party really gets started!
Ingredients
For the bread:
- 1 loaf round sourdough bread
- 1/2 onion, diced
- 1 jalapeño, diced
- 1/2 cup unsalted butter
- 2 tablespoons taco seasoning
- 1/2 cup Colby-Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Optional toppings:
- pico de gallo, homemade or store-bought, to taste
- sour cream, to taste
- cilantro, to taste, chopped
- avocado, to taste, chopped
- queso fresco, to taste
- jalapeños, to taste, sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Cut the sourdough loaf diagonally into 1-inch strips, making sure to not cut all the way through to the bottom.
Step 3 –Cut the bread again in the opposite direction to make 1×1-inch squares. Do not cut through the bottom.
Step 4 –Add the onion and the jalapeño into the crevices of the bread.
Step 5 –In a small bowl, melt the butter.
Step 6 –Whisk the taco seasoning into the melted butter.
Step 7 –Pour the taco seasoning-butter mixture into the crevices of the bread.
Step 8 –Stuff the Colby-Jack cheese and the mozzarella cheese into the crevices of the bread.
Step 9 –Cover the bread with foil and bake the bread until warmed, about 10 minutes.
Step 10 –Remove the foil and bake until the cheese is bubbly and the bread is golden-brown, about 15-20 minutes.
Step 11 –Serve with your favorite toppings.
