Josephinas

Along with tri tip and Mexican Charro Beans for Sunday dinner I thought bread would be a nice added side. 

Photo from The Kitchn

I didn't serve this quite like it is suggested. I just couldn't be bothered with Sunday dinner guests around. Instead I took a hearty artisan loaf, sliced it down the middle lengthwise and slathered it on that way. Made for amazing bread.

It was, in my opinion, the second best thing at Sunday dinner - the trip tip being the first.

Josephinas

Recipe from The Kitchn

Serves 10-12

• 2 sticks (8 ounces) unsalted butter
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 2 cloves garlic
• 1/2 c mayonnaise
• 2 (4-ounce) cans diced mild green chiles, such as Hatch
• 1 tsp kosher salt
• 1 (24-inch) French baguette

Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened.

Prepare the following, adding each to the bowl of butter as it is completed: Grate 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups). Mince 2 garlic cloves.

Add 1/2 cup mayonnaise, 2 (4-ounce) cans diced green chiles (do not drain), and 1 teaspoon kosher salt, and mix until well-combined. Cover and refrigerate for at least 1 hour and up to 1 day.

Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with aluminum foil. Cut 1 baguette crosswise into 1/2-inch-thick rounds. Arrange the slices on the baking sheets, spacing them at least 1/2-inch apart. Let the butter mixture sit at room temperature for a few minutes, then divide the mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges. Refrigerate until the oven is heated.

Broil 1 sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.