Description
This Green Chile Cheese Bread is a flavorful and savory quick bread loaded with sharp cheddar, Monterey Jack cheese, and spicy green chiles. Perfect for adding a zesty twist to your meal or serving as a hearty snack, this bread combines a tender crumb with melty, spicy cheese throughout. Ready in under an hour, it’s an easy bake that brings a touch of Southwestern flair to your kitchen.
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). Grease a 9×5-inch loaf pan or line 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 to evenly distribute the leavening and seasonings.
- Add Cheese and Chiles: Stir in shredded sharp cheddar, Monterey Jack cheese, diced green chiles, and optional roasted green chiles to the dry mixture, ensuring they are well incorporated.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil or melted butter until the mixture is smooth and homogeneous.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely or serve warm.
Notes
- You can substitute the green chiles with canned mild or hot diced jalapeños depending on your spice preference.
- For a richer flavor, use melted butter instead of vegetable oil.
- Ensure not to overmix the batter to keep the bread light and tender.
- Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
