Cheesy, Spicy Hasselback Bread

• 1 loaf Italian bread
• 1 cup shredded cheese, such as Monterey Jack or cheddar
• 4 ounces cooked chorizo, crumbled
• 1-2 jalapenos, thinly sliced (use more or less, depending on your spice preference)
• 1 small red chili, thinly sliced (use more or less, depending on your spice preference)
• 1 small bunch cilantro, torn

1. Preheat the oven to 375u0b0F.
2. Slice bread into 1/2-inch to 1-inch slices cross-wise, without slicing all the way through. (Leave about 1/4 inch intact at the bottom.)
3. Prepare a sheet pan with one large piece of aluminum foil; you're going to wrap the bread in this after you stuff it. (You can skip this step if you don't want to use or don't have any aluminum foil, but it's recommended if you are going to stuff with lots of extras.)
4. Place the bread on top of the aluminum foil on the baking sheet. Stuff the cheese, crumbled chorizo, and sliced jalapeno and red chili in between the slices.
5. Wrap the stuffed bread in the aluminum foil and bake until everything is really melty and the bread is getting toasty, about 10 to 15 minutes. Open the aluminum foil and turn the oven to broil. Return bread to the oven until the top is nice and crispy, about 3 to 5 minutes more. Top with torn cilantro, if you like.

italian bread, shredded cheese, jalapenos, red chili, cilantro

Taken from food52.com/recipes/80757-cheesy-spicy-hasselback-bread (may not work)