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I’m not going to stop you! This Green Chili Cheese Bread is a prize winner for a reason! The family scarfs it down and begs for more! Only make this if you do not plan to have any leftovers!
Green Chili Cheese Bread
This green chili cheese bread has become a hit at our house and it is neck and neck with Mary’s Cheese Bread (which hasn’t appeared here yet, but I’m thinking it should!).
It’s as easy to make as our easy Texas Toast and just as yummy!
This is so easy to make and a little different. Your family will love it just like mine did.
Cheese pulls galore and a slightly different flavor that will satisfy even the pickiest of eaters.
The only problem is if one of the kids sees something “green” on the bread and they aren’t a kid who eats anything green. So there is that.
Here’s What You’ll Need
- Loaf of Italian Bread
- Room Temp or melted Butter
- Chopped green chilis
- Garlic powder, salt and pepper, paprika
- Shredded cheese of your choice (pepper jack is a great option).
Here’s How It’s Done
- Preheat the oven to 400 and let the butter come to room temperature.
- Mix the softened butter and chilis together and spread on the bread. Sprinkle with salt, pepper and garlic powder.
- Sprinkle shredded cheese over the top.
- Bake at 400 for 5-8 minutes until cheese is melted and bubbly. Sprinkle with paprika.
Special Equipment
This recipe requires no special equipment. An oven and some aluminum foil is all that is required.
What Goes With Green Chili Cheese Bread?
Oh! Lots of yummy things. Literally everything!
- I served it last night with BBQ chicken.
- Great with Beans!
- Even as a stand alone appetizer!
Frequently Asked Questions (FAQ’s)
You’ll want to use a fluffy Italian style bread or a cibata loaf bread for this recipe
If kept covered in the fridge, this bread will last a couple of days.
Reheat in the toaster oven or under the broiler.
You Can freeze this bread, but it is best made fresh each time.
Tips and Tricks for Perfect Green Chili Cheese Bread
- Use a fresh fluffy bread for this recipe.
- Use Chopped green chilis in the small can, not the larger chunks.
- For an extra kick, you can add some chopped jalapeños as well, but only do so if your family/guests are ok with stronger/hotter flavors.
- It’s important to use the softened butter so that the butter doesn’t try to tear your bread when you spread it.
- Layer the cheese on pretty high because as it melts over the edges of the bread, it makes a delightful crust.
- If using salted butter, use less salt for sprinkling.
- Always bake this on some aluminum foil either directly on the rack or on a baking sheet. If the cheese drips, you don’t want that in the bottom of your oven.
Substitutions
- Bread – If you don’t have Italian, it’s fine to try this with other hearty breads like texas toast or french breads.
- Butter – butter substitutes that melt and are soft for combining with the chilis work fine.
- Seasoning – Feel free to change up the seasonings as you see fit. You can try onion powder, chili powder, cumin, ranch dressing seasoning, etc.
- Cheese – I often use a mozzarella for this bread but it also works great with a Monterey Jack or even a sharp cheddar. A small sprinkle of parm over the top when it comes out of the oven is delightful as well.
Watch Me Make Green Chili Cheese Bread
Can You Give Me a Hand?
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- 8 tbs butter
- 4 oz chopped green chilis
- 1 loaf Italian Bread
- 1 pinch salt
- 1 tsp garlic powder
- 8 oz mozzerella shredded
- 4 tbs parmesan
- 2 tsp paprika
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Preheat the oven to 400 degrees and Lay out two long sheets of aluminum foil
-
Melt the butter in the microwave. When melted, add the can of chopped green chilis to the butter.
-
Slice the Italian loaf of bread in half lengthwise and open like a book. Make sure the two sides are separated from one another. Place each half on a long sheet of aluminum foil.
-
Spread the butter mixture over each bread half. Sprinkle with salt and garlic powder.
-
Sprinkle the mozzarella cheese over each half of the bread and top with the parmesan cheese. Sprinkle the paprika over the top.
-
Crinkle the aluminum foil up around the bread and place the bread into the oven on the middle rack in the center of the oven.
- Use a fresh fluffy bread for this recipe.
- Use Chopped green chilis in the small can, not the larger chunks.
- For an extra kick, you can add some chopped jalapeños as well, but only do so if your family/guests are ok with stronger/hotter flavors.
- It’s important to use the softened butter so that the butter doesn’t try to tear your bread when you spread it.
- Layer the cheese on pretty high because as it melts over the edges of the bread, it makes a delightful crust.
- If using salted butter, use less salt for sprinkling.
- Always bake this on some aluminum foil either directly on the rack or on a baking sheet. If the cheese drips, you don’t want that in the bottom of your oven.
SUBSTITUTIONS
- Bread – If you don’t have Italian, it’s fine to try this with other hearty breads like texas toast or french breads.
- Butter – butter substitutes that melt and are soft for combining with the chilis work fine.
- Seasoning – Feel free to change up the seasonings as you see fit. You can try onion powder, chili powder, cumin, ranch dressing seasoning, etc.
- Cheese – I often use a mozzarella for this bread but it also works great with a Monterey Jack or even a sharp cheddar. A small sprinkle of parm over the top when it comes out of the oven is delightful as well.
Nutrition Facts
Green Chili Cheese Bread
Amount Per Serving
Calories 517
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g110%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 580mg24%
Potassium 182mg5%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 18g20%
Protein 12g24%
Vitamin A 825IU17%
Vitamin C 5mg6%
Calcium 183mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Psalm 23:4
Even though I walk through the darkest valley,I will fear no evil, for you are with me; your rod and your staff, they comfort me
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