marilynpeight
This cheesy southwestern chile bread is a recipe that was passed on from my sister who lives in the south western part of the states. Filled with cheese and green chiles, this bread is a delicious twist on homemade bread and is perfect for sandwiches, melts and more! Keep scrolling below the recipe to see my favorite way to enjoy this cheesy southwestern chile bread.
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Cheesy Southwestern Chile Bread
Ingredients
- 1 1/2 tablespoons active dry yeast
- 3 cups warm water *see note
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup honey
- 1/3 cup vegetable or canola oil
- 1 1/4 cups whole wheat flour
- 6-7 cups bread flour
Fillings and toppings:
- 3 medium eggs
- 12 oz. canned green chiles
- 3 cups shredded taco, Mexican style or cheddar cheese
- butter for slathering the bread tops after baked.
Instructions
Preheat the oven to 350 (while bread is having its last rising session).
- Whisk together active dry yeast, salt, sugar and warm, room temperature water in a large mixing bowl. Allow the yeast mixture to rest for 10 minutes to activate.
- Whisk oil, honey and whole wheat flour into the activated yeast mixture, then transfer the bowl to a stand mixer (you can also add flour one cup at a time and knead by hand if you wish).
- Add one cup bread flour and mix on low-medium speed until flour is well incorporated. Continue adding flour (one cup at a time) and mixing until the dough no longer sticks to the bowl and is soft and pliable. Place the dough into a lightly greased or lightly floured bowl and cover with a tea towel. Allow to rest for one hour.
- After one hour, remove the dough and shape it into 3 large balls. Roll each ball of dough out into an 8 by 8 inch circle. Cut the dough into chunks (similar to monkey bread). Add 1 egg, 1 4 oz. can green chiles and 1 cup shredded cheese per loaf. Mix the cheese, egg and green chiles into the bread dough chunks, then transfer the dough to a bread pan lined with parchment paper (this bread tends to stick to the bread pans after baking) and allow the bread to rest for another 45 minutes. *see note.
- Bake the bread on the center racks of the oven for 35-45 minutes until it is a nice, deep brown color on the top. Ensure the bread is well baked to fully cook the egg. Slather tops with butter (optional) and enjoy! Keep refrigerated.
Notes
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Ingredients needed for this southwestern green chili bread: Water, whole wheat flour, shredded cheddar cheese, honey, oil, bread flour (occident), salt, sugar, active dry yeast, green chilis and eggs.
Step 1-2: Whisk together active dry yeast, salt, sugar and warm, room temperature water in a large mixing bowl. Allow the yeast mixture to rest for 10 minutes to activate. Whisk oil, honey and whole wheat flour into the activated yeast mixture, then transfer the bowl to a stand mixer (you can also add flour one cup at a time and knead by hand if you wish).
Step 3: Add one cup bread flour and mix on low-medium speed until flour is well incorporated. Continue adding flour (one cup at a time) and mixing until the dough no longer sticks to the bowl and is soft and pliable. Place the dough into a lightly greased or lightly floured bowl and cover with a tea towel. Allow to rest for one hour.
Step 4: After one hour, remove the dough and shape it into 3 large balls. Roll each ball of dough out into an 8 by 8 inch circle. Cut the dough into chunks (similar to monkey bread). Add 1 egg, 1 4 oz. can green chiles and 1 cup shredded cheese per loaf. Mix the cheese, egg and green chiles into the bread dough chunks, then transfer the dough to a bread pan lined with parchment paper (this bread tends to stick to the bread pans after baking) and allow the bread to rest for another 45 minutes.
For the last resting time:
Depending on how warm my kitchen is I have even baked this green chile bread after 30 minutes of resting. This bread tends to become big and volcanic like in the oven if proved for too long, so be sure to keep an eye on it while rising. Depending on how much the dough has risen you can make an extra loaf of plain bread or even an extra loaf of green chile bread.
Step 5: Bake the bread on the center racks of the oven for 35-45 minutes until it is a nice, deep brown color on the top. Ensure the bread is well baked to fully cook the egg. Slather tops with butter (optional) and enjoy!
When to slice this green chile bread:
For the most even slices wait to slice the bread until it has cooled. I don’t usually have the patience to wait for the bread to cool so most of the time I like to cut into at least one loaf of warm bread for a slice to enjoy with butter and homemade cup cheese (Amish cheese spread).
See here for Bread Tips for Beginners .
One of my favorite ways to eat this Cheesy Southwestern Chile Bread is to saute some beef and onions (you can also add the green peppers) using the Steak and Rice dinner recipe (minus the rice). Spread mayo or salad dressing on top of the Cheesy Southwestern chile bread, then place about two tablespoons of the beef and onion mixture on top. Top with a slice of cheddar cheese and place the open faced sandwiches on a cookie sheet, then bake in a preheated oven at 375 for about 20-30 minutes until the cheddar cheese has melted. You can also pop the sandwiches in the broiler for a quicker version, but my preference is the slower method to allow the flavors to soak in a bit.
Storage:
This green chile bread should not be kept at room temperature for 24 hours. For longer storage, keep this green chile bread refrigerated for up to 5 days. You can also freeze this bread for several months if kept tightly wrapped or in a sealed bag.
Feel free to pin for later and be sure to tag me on Instagram with your own creation of this cheesy southwestern chile bread.
