One of our favorite Green Chile Recipes is this Green Chile Bread recipe. Hatch green chiles and cheddar cheese makes the most amazing chili cheese bread ever.
During my years in New Mexico, I loved Green Chile Season. And the smell of the roasting green chile in the air was just unbelievably amazing. I totally fell in love with green chiles during this time of my life
We start our Green Chile Cheese bread by mixing our yeast with warm water, then adding room temperature butter, sugar, salt and lukewarm milk. Add this point add the chopped fresh green chiles and the grated cheddar cheese and combine. If you are not fortunate to live near an area that selling freshly roasted Hatch Green Chile, it can be purchased and shipped to you. Find it here> Hatch Green Chile or you could substitute> Hatch Valley 505 Flame Roasted green chile in a jar.
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Sprinkle 3 cups of the flour into the mixture and use a Kitchen-aide Mixer dough hook attachment or spoon to mix well. Continue kneading and adding flour one cup at a time until a soft dough is obtained. Place dough in a large buttered bowl, cover and set in a warm place to rise.
Divide and place each half of the dough in a bread loaf pan. Let rise for another 45 minutes. Bake your green chile bread in a 375-degree oven for 45 minutes. Remove loaves from oven and gently remove from pans, place on wire racks to cool.
We love using our>> Fiddle Bread slicer to make even perfect slices of this amazing chili cheese bread.
Other Hatch Green Chile Recipes:
Click HERE to save this green Chili Cheese bread recipe to Pinterest
Green Chile Cheese Bread
Hatch Green Chile and Cheddar Cheese baked in a loaf of homemade bread.
Servings: 12 servings
Calories: 416kcal
Ingredients
- 7+ cups all purpose flour
- 2 Tbsp sugar
- 2 tsp. salt
- 2 Tbsp butter room temperature
- 2 cups milk lukewarm
- 4 1/2 teaspoons active dry yeast or 2 (1/4 oz) packages
- 3 cups Roasted green chile peeled and chopped
- 2 cups cheddar cheese shredded
Instructions
- Dissolve yeast in 1/4 cups of warm water. Add milk, butter, salt and sugar. Stir until well blended
- Add the green chile and cheese, mix until well blended. Sprinkle 3 cups of flour into this mixture and using a dough hook (or a large spoon) mix until well blended.
- Add remaining flour to make a soft dough. Place dough in a greased bowl and let rise for 1 1/2 hours.
- Remove from bowl. Place in two greased loaf pans
- Cover and let rise in a warm place for about 45 minutes
- Bake at 375 degrees for about 45 minutes.
Notes
Makes two loafs
Nutrition
Calories: 416kcal | Carbohydrates: 64g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 598mg | Potassium: 193mg | Fiber: 4g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 4.5mg | Calcium: 194mg | Iron: 3.6mg
Vickie
Monday 8th of October 2018
If you don't have fresh roasted chile and used canned chile, make sure to drain the liquid off. Otherwise, you'll need quite a bit of extra flour which causes there to be quite a bit more dough than will reasonably fit into two loaf pans! Still quite tasty though. Wish the cheese flavor came through a bit more. Perhaps next batch I'll add a bit more cheese or sharp cheddar for a bit more cheese flavor.
Evelyn
Monday 8th of October 2018
Thank you so much for your comments about our recipe and your tips. It's always nice to have feedback. Hugs
Lori Bergquist
Monday 5th of March 2018
I just made this bread and it is delicious!! Make sure you grease the pan very well!
Michelle Meche
Friday 28th of November 2014
As soon as I read the recipe title I knew this was yours! A local corner grocery makes jalapeno cheese bread, but I like green chilies more. I made your green chile strips for burgers recently...will have to post about that. Very good!Thanks for linking, Evelyn!
Miz Helen
Monday 17th of November 2014
Hi Evelyn,We are going to love your Green Chile Cheese Bread, we are big Green Chile fans! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.Come Back Soon!Miz Helen
Shannon Hawk
Monday 17th of November 2014
Yum! This bread looks delicious Evelyn! Thanks so much for sharing it at the Project Parade!