Green Chile Cheesy Bread Recipes

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CHEESY GREEN CHILE CORNBREAD

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14



Cheesy Green Chile Cornbread image

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup sauteed onions
1/2 cup canned chopped green chiles
3/4 cup grated Monterey Jack cheese

GREEN CHILE CHEESE BEER BREAD

Great bread for soups, stews etc. Use a dark beer to get a better flavor.

Provided by WCMILLER

Categories     Bread     Quick Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5



Green Chile Cheese Beer Bread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • Blend green chiles and cheese together in a blender until smooth.
  • In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
  • Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 28.7 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 457.4 mg, Sugar 3.9 g

1 cup chopped green chile pepper
1 cup shredded Cheddar cheese
3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer

GREEN CHILE CHEESY BREAD

Make and share this Green Chile Cheesy Bread recipe from Food.com.

Provided by Ang11002

Categories     Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4



Green Chile Cheesy Bread image

Steps:

  • Mix the cheese, peppers, and mayonnaise, blending well.
  • Spread on the cut surface of the French bread, which has been sliced in half horizontally.
  • Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

3 cups monterey jack cheese, Grated
4 ounces chilies, Chopped (You can use one can of sweet green chiles or jalapenos that have been chopped.)
1 cup mayonnaise
1 loaf French bread, Unsliced

CHEESY GREEN CHILE CORNBREAD

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 55m

Yield One 9-by-9 inch cornbread (12 servings)

Number Of Ingredients 14



Cheesy Green Chile Cornbread image

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
  • In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
  • In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
  • Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
  • Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  • Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.

Nonstick cooking spray
1/2 cup unsalted butter, melted
1/3 cup sugar
2 tablespoons honey
2 large eggs, at room temperature
2 cups all-purpose flour
1 3/4 cups fine yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/2 cup whole milk, at room temperature
1/3 cup sour cream or Greek yogurt, at room temperature
1 1/3 cup shredded cheddar cheese
One 4-ounce can chopped green chiles, drained
1 cup corn kernels (drained, if canned; thawed, if frozen)

SOUTHWESTERN GREEN CHILE CHEESE BREAD

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...

Provided by Reta Smith

Categories     Savory Breads

Time 45m

Number Of Ingredients 11



Southwestern Green Chile Cheese Bread image

Steps:

  • 1. Stir yeast & juice (or water) in a large bowl until dissolved.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.
  • 7. DON't worry if you can't find the Green chile powder, it will work without it.

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 Salt
1 tsp Green chile powder, optional
1 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

GREEN CHILE CHEESE PULL-APART BREAD

I just recently have discovered my love for green chilies. Paired with some cheese or bread or meat...GOOD EATS! I thought this would be a good way to add a little spice to the meal, but not burn up my tongue. This bread makes a great appetizer/snack or addition to a Tex-Mex meal.

Provided by Redneck Epicurean

Categories     Breads

Time 30m

Yield 1 9x13 pan

Number Of Ingredients 4



Green Chile Cheese Pull-Apart Bread image

Steps:

  • Preheat the oven to 350 degrees. Spray a 9x13 pan. Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces. Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
  • Bake 25-30 minutes or until biscuits are just starting to brown. Let stand 10 minutes.

Nutrition Facts : Calories 3137.9, Fat 165.7, SaturatedFat 69.6, Cholesterol 226.1, Sodium 8188.5, Carbohydrate 310.7, Fiber 6.5, Sugar 57.9, Protein 103.9

2 (8 count) cans homestyle jumbo refrigerated buttermilk biscuits
1 cup shredded colby-monterey jack cheese
1 cup shredded cheddar cheese
1 (4 ounce) can chopped green chilies, drained

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