It sounds like it would be really spicy - but remember green chilis are extremely mild - they just add a kick. I actually don't like olives of any kind - but my husband and all 3 girls do. In the spirit of trying new things - I tried these. The olives just add texture and saltiness. The jalapenos add some spice - but not too much to be off putting - me, my husband and all 4 kids (15, 13, 10, 6) ate it up in no time!
I ONLY made this for dinner. No sides, nada. Our week nights are ridiculously busy and we often eat in 2 shifts. I made half for the first shift before running 1/2 the kids and hubs ate, then made the other half for me and the other 1/2 of the kids when we got home for the night. So we all got a nice hot dinner.
Jalapeno Cheese Bread
8 Tbs butter (one stick) softened - NOT MELTED
1/2 cup mayo (I have a child with an egg allergy so I used Veganaise)
4 oz can diced jalapenos
4 oz can diced green chili's
6 oz jar green olives, drained and finely diced (the green olives I found were stuffed with pimento - the red you see - I figured that was a better bet that buying garlic or blue cheese stuffed).
6 oz shredded cheddar (she suggests white cheddar - but I had regular cheddar on hand)
6 oz shredded pepper jack cheese
2 green onions diced (didn't have these so I skipped them)
1 loaf French bread cut in half lengthwise
Mix all ingredients except bread until well incorporated. Spread on bread. Bake at 325 for 20-25 minutes.
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