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Chili Baked Brie

 Chili Baked Brie
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
18 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • Preheat oven to 350°. Cut top third off loaf of bread; hollow out
  • enough bread from 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 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 25-30 minutes or until
  • cheese is melted. Let stand 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.

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Chili Baked Brie (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer