Real Recipes From Real Home Cooks ®

beef & green chile braided loaves

(10 ratings)
Blue Ribbon Recipe by
Mark Perkins
Eugene, OR

I made these up last night, and they came out fabulous! I figured I’d better write them down before I forgot what was in them.

Blue Ribbon Recipe

Delicious stuffed bread with a Tex-Mex flavor. Soft and fluffy, the bread has a touch of sweetness. Poblano peppers add a nice flavor that makes this braided bread different than other recipes. They make this very flavorful, but not overly spicy. The cheese and sour cream not only add flavor but provide a little creaminess to the filling. A nice, light dinner alongside a salad. Or, cut into slices and place on a platter for game day or a party. It will be the first thing to disappear. This does take some time to prepare, but once all the elements are prepared it comes together quickly.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 -6
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For beef & green chile braided loaves

  • 1 1/2 c
    warm water
  • 3 Tbsp
    olive oil
  • 4 c
    all-purpose flour
  • 3 Tbsp
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 1 1/2 lb
    ground beef
  • 3
    fresh poblano chiles
  • 1 c
    jack cheese, grated
  • 2 tsp
    chili powder (powdered chiles, not chili powder you use for making a bowl of chili)
  • some
    Adobo powder to taste (substitute salt, pepper and onion powder)
  • 1 tsp
    beef base paste (like better than bouillon brand) or a cube, to taste
  • some
    sour cream, to taste
  • some
    habanero hot sauce, to taste (go for it! live a little!)

How To Make beef & green chile braided loaves

  • Dough ingredients added to a bread maker.
    Dough: I mixed these in the bread machine on the dough setting. This can be done by hand, though. Proof the yeast in the warm water, and mix in the other ingredients. Knead until elastic, adding flour if necessary. Let rise until doubled in bulk.
  • Blistering poblano peppers.
    Filling: Put poblanos on a cookie sheet just under the broiler until the skin is blackened.
  • All sides of the peppers blistered.
    Make sure to flip your peppers to make sure all sides get blistered.
  • Steaming the skin off the poblano peppers.
    Toss into a plastic bag and let them steam so the skin becomes loose. When cool enough to handle, peel off and discard the skin, as well as the stems and seeds. Dice roasted chile meat.
  • Ground beef in a skillet with seasonings.
    Brown ground beef in skillet. Add a little chili powder and some Adobo seasoning.
  • Beef base and water added to the skillet.
    Add a teaspoonful of the beef base and then a little water. heat to a simmer. Cover for ten minutes or so, then the water will evaporate Once the water is gone, add the diced chiles.
  • Dough rolled out and filling added to center third.
    Assembly: Divide the dough in half. Roll out each half into a rectangle about 14 X 10 inches. Down the length of the rectangle, place half of the filling, keeping the filling to the center third of the rectangle.
  • Cheese, sour cream, and hot sauce on top of the filling.
    Then, cover the beef mixture with jack cheese, a little sour cream, and hot sauce to taste.
  • Dough braided closed.
    Cut the right and left sides of the dough every inch or so from the edge of the dough to the edge of the filling. Beginning at the top, begin the mock braid. Bring one flap down at a 45 degree angle to the center, then repeat with the other side. Continue until all flaps have been used, and the filling is covered.
  • Loaf rising under a towel.
    Cover the loaf and let rise in a warm place for 30 minutes or so, while the oven preheats to 375 degrees.
  • Loaf baking in the oven.
    Bake for 20 minutes; slice and serve.