Southwestern Green Chile Cheese Bread

Reta Smith Recipe

By Reta Smith bob

20 Min
25 Min

This is worth the trouble. It is most flavorful and the taste and aroma is fantastic!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a wonderful bread to pair with any southwestern dish!  It is pretty labor-intensive, but the reward is well worth it. 

We kept the leftover green chilis and put them on top of the bread, and it turned out well.  We did try locating the green chili powder, but to no avail. To be honest, though, I cannot imagine that it could have made this bread any better. A real winner!


1 pkg
Active dry yeast
2/3 c
Lukewarm apple juice or water (l05-ll5 degrees)
1 c
Whole-wheat flour
1/4 c
dry milk powder
1 tsp
1 tsp
Green chile powder, optional
Beaten egg
1 c
Grated Cheddar Cheese
1 can(s)
Chopped Green Chile, drained
1-1/4 c
Whole-wheat flour or all purpose flour
1 Tbsp
Olive Oil

Directions Step-By-Step

Stir yeast & juice (or water) in a large bowl until dissolved.
In another bowl, stir together the 1 cup flour, milk powder, salt and chile powder, if used. Stir in yeast mixture & beat with electric mixer until it forms a sticky mass, about 3 minutes. Cover & let rest for 1 hour. Beat in egg & additional flour until dough begins to come together.
Plop onto a lightly floured counter & gradually knead in additional flour only as needed to prevent sticking and forms a soft dough. Too much flour will make your bread dry. Knead until soft & smooth, about 5 minutes. Knead in cheese & chile.
Coat ball of dough with olive oil and place in bowl. Cover with damp cloth & let rise in a warm spot until doubled, about 1 hour.
Reshape into a ball tucking in the ends & place on a greased cookie sheet. Let rise again until almost doubled, 15 to 30 minutes. Preheat oven 425 degrees & place baking pan filled with 1-1/2 inches of water on the lowest shelf of oven.
Sprinkle loaf with additional grated cheese, if you wish and place in middle of oven. Immediately reduce temperature to 375 and bake 20-30 minutes until golden brown & bread sounds hollow when tapped with your fingers. Remove from oven & cool somewhat, for better slicing. It is great served warm but great at any temperature.
DON't worry if you can't find the Green chile powder, it will work without it.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southwestern
Collection: Favorite Breads
Hashtags: #chile, #southwestern

You May Also Like:



CAMMY Kinstedt CammyKin
Aug 29, 2014
I just got done making this bread. It is awesome! Since I live in Albuquerque, where yes I did find some green chili powder, I had to adapt for higher elevation. The bread came out delicious and we made Southwestern Tuna Salad and used the bread for sandwiches. Yummy! Next time, I think I will up the liquid a tablespoon or so to compensate for the overly dry flour we have out here.
Susie Hileman Postie
Nov 13, 2013
Could you use cumin powder to give a smokey warm taste?
David Hess ickybus
Mar 21, 2012
Maybe I am missing something, but where is the initial moisture coming from? When I mix the 1c whole wheat flour, dry milk, salt, green chile powder and yeast mixture, I have a barely moist bunch of wheat flour. Most recipes I have seen for bread call for more water initially. I can't form a dough out of barely moist wheat flour.
NIKKI SMITH adorefood
Sep 18, 2011
Yummo, this would be great with my mwxican corn chowdar...:) Congrats on your ribbon well worth it...Thanks for sharing...
tina inzer tinzer
Sep 17, 2011
This sounds yummy!! Going to try it tonight with one of the Mexican Meatloaf recipes I found on here. Congratulations on your blue ribbon.