Description
A savory and flavorful Green Chile Cheese Bread packed with sharp cheddar, Monterey Jack cheeses, and mild roasted green chiles, perfect as a snack or side to any meal. This quick bread has a tender crumb and a spicy kick, baked to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Cheese and Chiles
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, drained
- 1/2 cup chopped roasted green chiles (optional for extra heat)
Wet Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/3 cup vegetable oil or melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it well or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until evenly combined. This forms the base of your bread batter.
- Add Cheese and Chiles: Stir in the shredded sharp cheddar, Monterey Jack cheeses, and both the canned and optional roasted green chiles. Mix thoroughly so the ingredients are well distributed throughout the dry mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil or melted butter until the mixture is smooth and homogenous.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour into Pan: Transfer the batter into the prepared loaf pan. Use a spatula to smooth out the top evenly, ensuring an even bake.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the bread is fully baked. The top should be nicely golden brown.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely. Serve warm or at room temperature as desired.
Notes
- For extra heat, add the optional roasted green chiles or substitute with hotter varieties.
- Using melted butter instead of oil adds a richer flavor.
- Do not overmix the batter to keep the bread light and tender.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to a week.
- This bread pairs well with soups, salads, or chili for a comforting meal.
