Josephinas, also known as Howell’s Bread, are slices of French bread topped with a mixture of softened butter, shredded Monterey Jack, mayonnaise, garlic, and green chiles, then broiled until golden-brown.
Ingredients
Instructions
Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened.
Prepare the following, adding each to the bowl of butter as it is completed: Grate 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups). Mince 2 garlic cloves.
Add 1/2 cup mayonnaise, 2 (4-ounce) cans diced green chiles (do not drain), and 1 teaspoon kosher salt, and mix until well-combined. Cover and refrigerate for at least 1 hour and up to 1 day.
Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with aluminum foil. Cut 1 baguette crosswise into 1/2-inch-thick rounds. Arrange the slices on the baking sheets, spacing them at least 1/2-inch apart. Let the butter mixture sit at room temperature for a few minutes, then divide the mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges. Refrigerate until the oven is heated.
Broil 1 sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.
Recipe Notes
Substitutions: Light or fat-free mayo can be substituted for regular. Low-moisture shredded mozzarella cheese can be substituted for the Monterey Jack cheese. Make ahead: The butter mixture can be prepared up to 1 day ahead of time and refrigerated. The Josephinas can also be assembled and refrigerated up to 1 day before broiling.
Nutrition
- Calories
- 356 cal
- Carbohydrate Content
- 14.2 g
- Cholesterol Content
- 0 mg
- Fiber Content
- 0.9 g
- Protein Content
- 8.4 g
- Saturated Fat Content
- 15.1 g
- Sodium Content
- 415.2 mg
- Sugar Content
- 1.3 g
- Fat Content
- 30.1 g
- Serving Size
- Serves 12
- Unsaturated Fat Content
- 0.0 g
