Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.
Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.
Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.
Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.
Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.
I like to make two...one for the adults and one without jalapeños for the little ones.
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|Serving Size: 1 Recipe (59g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 408 (100%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 122mg||38 %|
|Sodium 328.3mg||11 %|
|Potassium 27.7mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.6g||1 %|
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Calories per serving: 408
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