Hatch Chile Cheese Bread

Hatch Chile Cheese Bread

I figure I should give y’all a break from apples today, just so you don’t revolt or something. So instead we’ll talk hatch chiles! A couple of weeks ago, I placed an order for ten pounds of those coveted and adored chiles, straight from the source – Hatch, New Mexico. Don’t worry, I split the order with one of Matt’s coworkers.

Hatch Chile Cheese Bread

They are now roasted, peeled, diced, and safely stowed in my freezer so I can use them all year long. The company I used offers the chiles whole or already roasted, peeled and diced, and I’m thinking that next year I may take them up on that offer to do all the work for me. Roasting five pounds of chiles was something of a production. Worth it, sure, but still. Despite wearing gloves I still managed to get chile in my eye, and I ruined a crème brulee torch. Not sure exactly how either happened…

hatch chile cheese bread

hatch chile cheese bread

No matter. This is the first recipe I made with them. It was realllly delicious. Cheesy bread is just to die for, we all know that, and adding in the pop and superb flavor of the hatches just took it over the top. So yum. Add this one to your to-make-soon list or your Pinterest page if you are also a hatch chile fiend. And if you can’t find hatch chiles, sub in Anaheims or jalapenos. Poblanos would work too. Enjoy!

Hatch Chile Cheese Bread

{One year ago: Apple Fritters}

Source: adapted from A Zesty Bite

Ingredients:
3 cups flour
1 Tbsp baking powder
1/2 tsp chili powder
1 tsp salt
1/4 cup sugar
1 1/3 cup buttermilk
1 egg
4 Tbsp butter, melted
1/3 lb. Monterey jack cheese, shredded
1 hatch green chile, roasted, peeled, seeded, and chopped

Directions:
Preheat oven to 375 F. Grease a standard loaf pan and set aside.
In a large bowl whisk the flour, baking powder, chili powder, salt, and sugar. In a 2-cup measuring cup, combine the buttermilk, egg, and melted butter. Pour into the flour mixture and whisk until just combined. Next add the cheese and green chile. Fold in with a rubber spatula.
Pour batter into the prepared pan. Cook for 50 minutes to an hour, until a cake tester inserted into the center comes out clean. Bread should be a nice golden brown color.

3 responses to “Hatch Chile Cheese Bread

  1. Julie,
    I’m feeling utterly spoiled right now because my local grocery store (1 mile down the road, with a lovely tie up for Simon to wait) gets Hatch chiles every August and has the roaster going in the parking lot, so I can walk down and pick up a couple of quarts.
    I’ve got some left (most in salsa verde in canning jars) and this looks like a delicious use. Thanks!

    • Texan New Yorker

      What grocery store do you use??????? OMG, I am so jealous, that’s AWESOME!

      Yes, I think you would love this bread – and you could certainly adapt it to a very tasty muffin!

  2. Hi Julie,

    I hope you sourced your chile with us or the chile express! We’re the only two businesses online that actually grow all of our chile here and market it online. If not, I’d love to send you a sample of our flame roasted, hand peeled, frozen chile so you can taste the difference 🙂

    Thanks,
    Preston Mitchell
    The Hatch Chile Store

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