It’s Halloween (almost) and we’re going to an (outdoor) chili cook-off! I’m not a chili maker so I’ve decided to contribute with an armadillo cheesy garlic bread from Chrissy Teigan. I’ve saved this recipe for years and it’s about time I gave it a try. I cheated it a little and started off with a loaf of Tuscan garlic bread from Wegmans which is my favorite type of bread so I’m not complaining.

Upon looking at this recipe (which Chrissy posted to her social media from her own cookbook) I realized just how cheesy this thing is. it’s a super easy dish to make though so I was feeling pretty good. As you can see you mix all the cheeses together with butter and mayo and stuff it into the bread. The tricky part was cutting the bread deep enough for the filling but not to cut all the way. Turns out I could’ve cut deeper but it’s not a big deal and I still managed to smother the whole loaf with all the cheese and filling.

Let me just say, this little ball of dough and cheese smelled AMAZING. It was so easy to make and was super rewarding. The toughest part was making sure everything was melted but not burned. I think cutting deeper the next time will be beneficial but it came out great.

Caleb did think it was too cheesy and I can’t argue with that. This is a super rich dish and needs to be eaten on the side with something that is acidic that will cut the fat without also being too filling.

Unfortunately, because we had to have the chili cook-off outside and it’s Halloween in central New York the bread and cheese got too cold and solidified itself. This is something that definitely has to be eaten fresh and warm out of the oven while the cheese is still soft and warm. We tried to wrap it up and throw it on the fire but that just resulted in charring the bottom before the cheese re-melted and most of it had to be thrown away but it was delicious while it lasted in my warm kitchen. I would totally make this again, though maybe for an indoor event next time, whenever that can be.