Chili Baked Brie Recipe

Chili Baked Brie Recipe photo by Taste of Home

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Chili and garlic powder shine in this cheesy loaf that’s best right out of the oven. It’s always a favorite when I entertain. —Mary Spencer, Greendale, Wisconsin

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Chili Baked Brie Recipe

Prep: 15 min. Bake: 25 min.

Yield: 18 Servings

15 25 40

Ingredients

1 round loaf sourdough bread (1 pound)
1 tablespoon butter, softened
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1 round (8 ounces) Brie cheese, rind removed

Directions

Cut top third off loaf of bread; hollow out enough bread from the bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Spread inside of bread with butter.
Combine the chili powder, sugar, garlic powder and mustard; sprinkle 2 teaspoons into loaf. Top with cheese; sprinkle with remaining spice mixture. Replace bread top.
Transfer to an ungreased baking sheet. Bake at 350° for 25-30 minutes or until cheese is melted. Let stand for 10 minutes. Serve with bread cubes. Yield: 18 servings.

Nutritional Facts 1 piece equals 122 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 249 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Chili Baked Brie in Simple & Delicious August/September 2011, p63

Brie

A soft cows’ milk cheese, named after the French region of Brie, that is pale in color with a grayish-white edible rind. The interior has a soft spreadable consistency when served at room temperature. Perfect for use on cheese trays or melted in sandwiches, soups or fondues.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Chili Baked Brie

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Reviewed on Aug. 13, 2011 by jmps3

This is an easy and delicious appetizer!!

I used a round loaf of Portuguese bread, in place of the sourdough bread and it was great. I served this at a family cookout and it disappeared in minutes!