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Josephinas Numero Dos

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“Josephinas can either be served as an appetizer or main meal. Be sure to use day old French bread. I like to be creative and use a variety of cheeses, not necessarily of Mexican origin. Feel free to substitute a less fiery chili pepper such as anaheim or even green bell pepper. I'm going to take a wild guess and say this recipe was named after Napoleon's Josephine. But I could be wrong! From Better Homes and Gardens-with a few changes. PS If time is on my side, I will bake loaves of bolillos or teleras to make this recipe instead of the sourdough baguette.”

Ingredients Nutrition

  • 1 french sourdough baguette, day old (I used whole wheat sourdough)
  • 12 cup white onion, finely minced
  • 12 cup white cheddar cheese (can also use French feta, mozzarella, cotija, etc.)
  • 1 large garlic clove, finely minced
  • 14 cup full fat sour cream (thickened creme fraiche can be used instead)
  • 12 small jalapeno, finely minced
  • paprika
  • 2 tablespoons scallions, white and green parts, thinly sliced, for garnish
  • butter or olive oil, for spreading


  1. Preheat oven to BROIL.
  2. Slice the baguette lengthwise then slice into 4" slices. (If making as an appetizer, cut into 2" slices.).
  3. Lightly butter or spray olive oil on the baguette slices and broil for about 2 minutes until toasted.
  4. Combine the white onion, cheese, garlic, sour cream and jalapeno in a bowl.
  5. Once the bread is toasted, divide and spread the onion mixture onto each baguette slice. Sprinkle each slice with paprika.
  6. BROIL for approximately 1-2 minutes watching oven {{carefully}}!
  7. Remove from oven and garnish with green onions. Serve immediately.
  8. Yield is estimated.

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