If you’re craving a bread that’s bursting with savory flavor and a hint of spicy warmth, Green Chile Cheese Bread is exactly what you need. This quick bread captures the perfect balance between melty cheese and zesty green chiles, making each bite a delightful experience.
Whether served alongside a comforting bowl of soup, as a hearty snack, or a flavorful side to your favorite meal, this bread delivers a satisfying texture with an enjoyable kick. Simple to prepare and irresistibly delicious, it’s sure to become a household favorite.
- Combines gooey melted cheese with mild to spicy green chiles for a perfect savory balance.
- Quick bread that doesn’t require yeast or rising time, saving you prep time.
- Versatile as a snack, side dish, or accompaniment to soups and salads.
Ingredients
- All-purpose flour: Provides the sturdy yet tender base for the bread’s soft crumb structure.
- Baking powder: Acts as a leavening agent, helping the bread rise quickly and evenly.
- Salt: Enhances and balances the savory flavors throughout the bread.
- Sugar (optional): Adds a subtle sweetness that complements the spicy chiles perfectly.
- Green chiles, diced: Fresh or canned, mild or hot, these add a distinctive spicy and smoky flavor.
- Shredded cheese: Use cheddar, Monterey Jack, or a blend for rich, melty cheesiness.
- Milk: Provides moisture to create a tender, soft crumb and binds ingredients together.
- Eggs, beaten: Add structure and richness to the bread, boosting its moist texture.
- Melted butter or oil: Adds richness and helps keep the bread moist and tender.
Instructions
- Preheat Your Oven and Prepare the Pan
-
Set your oven to 190 °C (approximately 375 °F) to ensure it reaches the perfect baking temperature. Grease a standard loaf pan or line it with parchment paper so the bread doesn’t stick and removes easily after baking.
- Mix Dry Ingredients Thoroughly
-
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar if using. This step evenly distributes the leavening agent and seasoning, which helps the bread rise uniformly and develop flavor throughout.
- Incorporate the Green Chiles and Cheese
-
Fold the diced green chiles and most of your shredded cheese into the dry mixture, reserving some cheese to sprinkle on top. This ensures the bread gets pockets of spicy, melted cheese throughout as it bakes.
- Combine Wet Ingredients Separately
-
Whisk together the milk, beaten eggs, and melted butter or oil in a separate bowl until smooth. Mixing the liquids first helps them combine more evenly with the dry ingredients later, creating a consistent batter.
- Form the Batter Gently
-
Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to prevent a dense texture; the batter should be slightly lumpy but uniform.
- Bake Until Perfectly Golden
-
Transfer the batter to your prepared loaf pan, spreading it evenly. Sprinkle the reserved cheese on top for a golden, cheesy crust. Bake for 45–55 minutes until a toothpick inserted in the center comes out clean, signaling it’s fully cooked and the top is beautifully browned.
- Cool and Slice Before Serving
-
Allow the bread to rest in the pan for several minutes, letting it set for easier slicing. Serve warm to enjoy the melty cheese or at room temperature for a firm yet tender texture.
- Choose roasted Hatch chiles for authentic flavor or use canned green chiles for convenience without compromising taste.
- Adjust the quantity of chiles based on your heat tolerance to make it as mild or spicy as you like.
- Sharp cheddar delivers a strong, tangy bite while Monterey Jack offers a creamy melt; feel free to blend cheeses.
Storage Tips
Store leftover bread wrapped tightly in plastic wrap or sealed in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices and toast them directly from frozen for best texture.
Serving Suggestions
Enjoy Green Chile Cheese Bread alongside chili, hearty stews, or fresh garden salads. It also makes a deliciously filling snack with a smear of butter or your favorite spread.
- For an extra flavor boost, toast the diced chiles briefly in a skillet before adding to the batter.
- Use room temperature eggs and milk for better batter incorporation and even baking.
- Experiment by adding herbs like chopped cilantro or a dash of cumin for southwestern flair.
FAQs
- Can I use frozen green chiles for this bread?
-
Yes, defrost and drain them well before incorporating to prevent adding excess moisture to the batter.
- What type of cheese melts best in this bread?
-
Cheddar and Monterey Jack both melt beautifully, but a blend of the two creates a perfect balance of flavor and gooeyness.
- Can I make this bread gluten-free?
-
Substitute all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for a similar texture.
- How spicy is this bread typically?
-
The heat depends on the chiles used; mild green chiles create a gentle warmth, while hotter varieties add significant spice.
- Is this bread suitable for freezing?
-
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before warming.
- What can I serve this bread with?
-
It pairs wonderfully with soups, chili, salads, or simply enjoyed on its own as a flavorful snack.
Green Chile Cheese Bread
Equipment
- 1 loaf pan greased or lined with parchment
- 1 large mixing bowl for dry ingredients
- 1 medium mixing bowl for wet ingredients
- 1 whisk for mixing dry ingredients
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 to 2 teaspoons sugar optional
- 1 to 2 green chiles diced (mild or hot)
- 1½ to 2 cups shredded cheese cheddar, Monterey Jack, or blend
- 1 to 1¼ cups milk adjust as needed
- 2 large eggs beaten
- 2 to 3 tablespoons melted butter or oil
Instructions
- Preheat the oven to 375 °F and grease or line a loaf pan with parchment paper.
- Whisk together the flour, baking powder, salt, and sugar in a large bowl.
- Stir in the diced green chiles and most of the shredded cheese, reserving some for topping.
- In a separate bowl, combine milk, beaten eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing.
- Transfer the batter to the prepared loaf pan and sprinkle the remaining cheese on top.
- Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Allow the bread to cool in the pan for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Use sharp cheddar for bold flavor or Monterey Jack for creamier melt.
- Roasted Hatch or canned green chiles work well.
- Adjust chile quantity to control spice level.
- Great served with soups, chili, or enjoyed alone as a hearty snack.
