Green Chili Cheese Bread

By Tyla | Last modified on Feb 8, 2026

Featured in: Side Dishes

Green Chili Cheese Bread is a wonderfully fragrant and savory loaf, infused with the gentle heat of green chilis and the rich creaminess of Monterey Jack or cheddar cheese. This bread becomes a delicious centerpiece for any meal or a satisfying snack all on its own, boasting a perfect balance of spicy and cheesy flavors wrapped in a soft, wholesome dough.

Crafted with a blend of whole wheat and all-purpose flour, this loaf develops a hearty texture and crusty exterior thanks to a slow, overnight fermentation. Baking it in a preheated Dutch oven locks in moisture creating a tender, flavorful crumb that keeps you coming back for more.

Why You’ll Love This Recipe

The combination of green chilis and cheese creates an irresistible burst of flavor in every bite.
Overnight fermentation improves texture and flavor complexity without requiring intensive kneading.
It’s made with wholesome whole wheat and all-purpose flour, fitting perfectly into a vegetarian diet.
Perfect for breakfast, lunch, or as a side dish with dinner.

Ingredients

Whole Wheat Flour: Adds nuttiness and fiber, creating a wholesome texture that complements the spicy chilis.
All-Purpose Flour: Provides structure and lightness to balance the denser whole wheat flour.
Salt: Enhances all the flavors and helps control yeast fermentation for better dough rise.
Cumin: Brings warm, earthy undertones that pair beautifully with green chilis and cheese.
Active Dry Yeast: The leavening agent responsible for the bread’s soft, airy crumb.
Ground Black Pepper: Adds a mild heat and depth to the overall flavor profile.
Room Temperature Water: Hydrates the flours, activates yeast, and helps develop gluten.
Monterey Jack or Cheddar Cheese: Provides creamy, melted pockets of savory goodness in the bread.
Green Chilis (4 oz can): Imparts zesty heat and moisture, choose mild or hot depending on your preference.

Instructions

Combine Dry Ingredients: In a medium-sized bowl, mix whole wheat flour, all-purpose flour, salt, cumin, yeast, and black pepper until well combined. This step ensures even distribution of leavening and spices for consistent flavor and texture.
Add Wet Ingredients and Chilis: Add water and the canned green chilis including their juice to the dry mixture. Stir gently for about one minute to hydrate the dough and evenly incorporate the chilis, which contribute moisture and flavor.
Let the Dough Rest Overnight: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 10-18 hours. This slow fermentation develops flavor and creates a tender, airy crumb without intense kneading.
Preheat the Dutch Oven: About 30-45 minutes before baking, preheat your oven to 475°F and place a Dutch oven with its lid inside to heat thoroughly. This creates a steamy baking environment essential for a crisp crust.
Shape the Dough Gently: Generously flour your work surface and gently pull the dough out of the bowl. Shape it softly into a round ball without pressing too hard to preserve the air bubbles formed during fermentation.
Transfer to Dutch Oven: Place the shaped dough onto a square of parchment paper, then carefully lift and transfer the paper with dough into the hot Dutch oven. Cover with the lid to trap steam; this technique helps the bread rise beautifully and develop a golden crust.
Bake Covered and Then Uncovered: Bake covered for 30 minutes, then remove the lid and continue baking for another 10-15 minutes until the crust turns golden brown. This two-step baking creates a perfect crust and fully cooks the cheesy chili bread interior.
Cool Before Slicing: Carefully lift the bread out of the Dutch oven using the parchment paper and place it on a rack to cool for at least 30 minutes. Cooling allows the crumb to set so slices don’t become gummy or fall apart.

You Must Know

You can adjust the heat by selecting mild or hot canned green chilis according to your taste tolerance.
Patience is key—allowing the long fermentation and cooling times ensures the best flavor and texture.
Using a Dutch oven traps steam, which helps create a crisp and shiny crust that makes this bread so special.

Storage Tips

Store leftover bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced portions tightly wrapped in foil or plastic wrap and thaw as needed.

Serving Suggestions

This bread pairs excellently with a fresh garden salad, hearty soups, or spicy chili. It also makes a tasty base for sandwiches or can be enjoyed warm with a little butter spread on top.

Professional Tips

Use room temperature water to activate the yeast gently and improve dough rise.
Don’t overmix after adding wet ingredients; a slightly shaggy dough is ideal.
Preheating the Dutch oven is crucial for achieving bakery-quality crust at home.

FAQs

Can I use only all-purpose flour instead of whole wheat?: Yes, you can replace whole wheat with all-purpose flour, but the bread will be lighter and less nutty in flavor.
Can I substitute the green chilis with fresh ones?: Fresh green chilis can be used but reduce moisture in the dough accordingly; finely chop and add with minimal extra liquid.
What cheese works best for this bread?: Monterey Jack and cheddar melt well and complement the chili heat, but feel free to experiment with gouda or pepper jack for different flavor profiles.
How long can I ferment the dough?: The dough can rest anywhere from 10 to 18 hours; longer fermentation enhances flavor but don’t exceed 20 hours to avoid overproofing.
Can I bake this bread without a Dutch oven?: Yes, but place a pan of water in the oven to create steam and cover the bread with foil initially to mimic the humidity of a Dutch oven.
Is this bread suitable for freezing?: Absolutely, slice and freeze the bread wrapped tightly to maintain freshness and thaw slices as needed.
Why should I wait before slicing the bread?: Waiting allows the steam inside to settle and the crumb to firm up, which prevents a gummy texture and makes slicing easier.