1 rustic loaf of bread, unsliced, either Italian or French
12 ounces shredded Monterey Jack cheese
1/4 cup (less or more to taste) chopped pickled jalapeños
1/4 cup chopped green onions, including greens
1/4 cup (4 Tbsp) butter, melted
Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.
Yield: Serves 8.