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You are here: Home / Recipes / Breads and Rolls / No-Knead Green Chile Cheddar Bread

No-Knead Green Chile Cheddar Bread

August 27, 2019 Updated June 16, 2020 22 Comments

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Partially sliced No-Knead Green Chile Cheddar Bread on tan cloth in blue bowl

I’m giving a little spice to crusty bread with this seasonal No-Knead Green Chile Cheddar Bread.  Roasted green Hatch chiles and chunks of white cheddar cheese mixed baked into a no-knead no fuss bread dough then baked in a dutch oven.  

No-knead Green Chile Cheddar Bread slices on linen cloth with green chilis and cheese cubs

Out of all the crusty bread recipes I have created over the years this is probably one of my favorites.  I love the smoky heat of the green chiles combined with sharp white cheddar cheese.  

Chunks of cheddar cheese melt while the bread is baking.  We fight over who gets the slice of bread with crispy melted cheese on the outside.  Letting the dough rise overnight creates wonderful air holes and tunnels for the cheese to melt into.  Leftover bread is amazing sliced and toasted with a schmear of butter.  🤤(drooling).  

No-knead Green Chile Cheddar Bread Step-by-Step Instructions

Cubed white cheddar on cutting board next to plate of roasted green chiles1
white flour in a blue bowl next to chunks of cheddar and roasted green chiles3
Peel roasted green chiles cut into strips on white plate2
blue bowl with white flour with chunks of cheddar cheese and green chiles on top4
A hand mixing flour, cheddar cheese, and green chiles in blue bowl5
kneaded cheddar and chile dough in blue bowl with a wire kneader on top7
water pouring into flour mixture in blue bowl6
plastic wrap covering blue bowl with cheddar chile bread dough8
  1. Cut cheddar cheese into 1/4-1/2 inch cubes.  Roast chiles on a grill, under a broiler or on top of a gas burner flame.  Cover for a few minutes to allow the chiles to steam.  This will make it much easier to remove charred skins. 
  2. Peel off darkened skins and remove seeds from chiles and cut into 1/4 x 3-inch strips.  
  3. In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
  4. Add chopped roasted chiles and cheddar cheese
  5. Gently toss chiles and cheese into the flour mixture. 
  6. Add water. 
  7. Mix just until all of the flour has combined with the water.  The dough will look like a shaggy mess.  That’s ok.
  8. Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl is that the dough will start to rise.

Shaping and Baking 

chile cheddar bread dough bubbling and rising to top of blue bowl1
smooth kneaded bread dough on sheet of parchment paper2
plastic wrap covering kneaded bread dough3
  1. After 12-18 hours the dough will look like this.  It’s pretty sticky, but that’s ok it’s supposed to be.  Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
  2. Right after you put the pan in the oven to pre-heat, dump the dough out onto a generously floured surface.  Shape it into a round ball and place on a sheet of parchment paper.  Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking.  The parchment paper stays in the pot.  This will rest for 30 minutes while the pan is heating.  Cover with plastic wrap.  Note:  Use silicone coated parchment paper.  The regular non-coated paper will stick terribly.  Don’t chance it.
  3. Cover with plastic wrap and let rest while the oven is heating. 
  4. Remove pot from the oven and carefully pick up the parchment and drop dough into the pot.  Be careful the pan is HOT.  Put the lid on the pot and return it to the oven for 30 minutes.
  5. After 30 minutes remove the lid from the pan.   Bake for an additional 15 minutes or until nicely browned.  You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside.  The temp should be between 190F and 200F degrees.  Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.

Tips and Notes:

  • I like to use roasted Hatch chiles.  Roasting blisters the skin of the chile and separates it from the flesh making it easy to peel.  Roasting, also, enhances the flavor.
  • If fresh chiles are not available canned whole chiles can be used.
  • Orange cheddar cheese may be used in place of white cheddar.  I used sharp cheddar, mild cheddar can be substituted.  
  • It’s ok if the cheese pokes out through the dough.  It can be pressed back into the dough or just leave it.  I like to leave it so the outside of the bread has bits of crispy cheese.
  • Remember this is your bread!  Make it your own by using mild, medium, or hot chiles as well as mild, medium, or sharp cheddar.  Pepper jack cheese can be used as well…why not?  Ramp up the heat!

 

No-knead Crusty Bread in a Dutch oven

 

Check out my original post for Crusty Bread  ⬅️ for more step-by-step photos and instruction.  Along with hundreds of comments, questions & answers for this super simple yet amazing bread.  

baked cheddar chile bread in blue pot with parchment paper
4.57 from 23 votes
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No-Knead Green Chile Cheddar Bread

Simple no-knead crusty bread with roasted Hatch green chiles and white cheddar.

Course Breads
Cuisine American
Keyword crusty bread, No-knead bread, No-knead green chile cheddar bread
Prep Time 10 minutes
Cook Time 45 minutes
Overnight Rise Time 12 hours
Servings 8
Calories 236 kcal
Author Janet Barton

Ingredients

Green Chile Cheddar Bread

  • 3 cups + 2 tablespoons unbleached all-purpose flour (450 gr)
  • 1 3/4 teaspoons Kosher salt (10 gr)
  • 1/2 teaspoon Instant or Rapid-rise yeast (3 gr)
  • 1 1/2 cups water cool (315 gr)
  • 4 large Green chiles roasted and peeled, cut into strips
  • 1 cup white cheddar cheese cut into 1/4-1/2 inch cubes

Instructions

  1. In a large mixing bowl, whisk together flour, salt, and yeast. Add chopped roasted chiles and cheddar cheese. Gently toss chiles and cheese into the flour mixture.

  2. Add water and mix until a shaggy mixture forms.
  3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
  4. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while the oven is preheating leave in oven for 30 minutes.
  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
  6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe Notes

  • Chiles can be roasted on a grill, under a broiler in the oven, or over a gas flame on a cooktop.  Roast chiles until they begin to blacken.   I roasted my chiles on my gas grill.   
  • I like to use roasted Hatch chiles.  Roasting blisters the skin of the chile and separates it from the flesh making it easy to peel.  Roasting, also, enhances the flavor.
  • If fresh chiles are not available canned whole chiles can be used.
  • Orange cheddar cheese may be used in place of white cheddar.  I used sharp cheddar, mild cheddar can be substituted.  
  • It's ok if the cheese pokes out through the dough.  It can be pressed back into the dough or just leave it.  I like to leave it so the outside of the bread has bits of crispy cheese.
  • Remember this is your bread!  Make it your own by using mild, medium, or hot chiles as well as mild, medium, or sharp cheddar.  Pepper jack cheese can be used as well...why not?  Ramp up the heat!
  •  
Nutrition Facts
No-Knead Green Chile Cheddar Bread
Amount Per Serving (1 serving)
Calories 236 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 15mg5%
Sodium 673mg28%
Potassium 71mg2%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 142IU3%
Vitamin C 3mg4%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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For step-by-step instructions for roasting green chiles check out Nutmeg Nanny

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Related

Filed Under: Breads and Rolls Tagged With: crusty bread, green chile cheddar crusty bread, no knead crusty bread, no-knead green chile cheddar bread

Previous Post: « Sticky Coconut Chicken with Grilled Pineapple
Next Post: Chocolate Zucchini Cake »

Reader Interactions

Comments

  1. Stephanie says

    October 6, 2020 at 1:21 am

    This looks so yummy amd will be trying! Any suggestions For baking this at altitude?

    Reply
    • Janet Barton says

      October 6, 2020 at 5:25 pm

      I live at 5,000 and this recipe works great. Let me know if you have any other questions.

      Reply
  2. MJ says

    September 18, 2020 at 2:59 pm

    Im making thos for the first tIme and I hesitate to put it in the oven without a second rise. Why no second rise in the revipe?

    Reply
    • Janet Barton says

      September 18, 2020 at 3:49 pm

      The dough does rest and rises a bit while the oven is heating. Trust me. It just works out great.

      Reply
  3. Zadora Morin says

    June 28, 2020 at 6:34 pm

    Looking to adapt this to sourdough, is there any reason you don’t proof in thE fridge dUe to the chiles or cheese? I am Use to letting the sour doigh rest overnight In the fridge. Cant wait to make this! Thanks!!

    Reply
    • Janet Barton says

      June 29, 2020 at 4:11 pm

      The reason the dough isn’t refrigerated is with the use of such a small amount of yeast, the dough needs a longer rise time at room temperature. Refrigerating the dough doesn’t create the height and bubbles that room temperature does. I have never refrigerated the dough with the use of cheese. I haven’t had any problems doing so. I have not yet had the success of sourdough with a no-knead dough. I’m still working on it.

      Reply
  4. Tim says

    June 6, 2020 at 3:45 am

    I grew up in New Mexico, and this bread was a defining aspect of my childhood. Very excited to make it!

    Any chance you’d be able to update the recipe with weight measurements for the Ingredients? I want to make sure my ratios are right, and this can be tricky with just the volumetric measurements. Thanks!!

    Reply
    • Janet Barton says

      June 8, 2020 at 6:09 pm

      Yes! I can add weight measurements. It’s a pretty forgiving recipe. I have added up to 1/4 cup more flour to a few tablespoons less flour and it always turns out. Give me a few days and I’ll get on posting the weight measurements.

      Reply
      • Tim says

        June 9, 2020 at 4:01 pm

        Awesome, thanks! My primary concern is the amount of green Chile to use– I’ll be using it from a jar, so it will be contributing a little bit of additional moisture and I figure it might throw the ratios off enough to be a problem for my novice baking skills.

        Reply
        • Janet Barton says

          June 16, 2020 at 11:02 pm

          I added the weight measurements to the recipe card. However, the chiles that i used were from a farmers market. I couldn’t tell you the weight. but i’m sure that if you used 4 whole canned chiles the bread will work just great. This bread recipe is a very forgiving recipe. You could probably add 5 chiles and it would work great. I hope this helps.

          Reply
  5. Susan says

    April 13, 2020 at 6:20 pm

    5 stars
    I’m so glad I found this recipe. It’s getting me through quarantine. Thankfully i have a freezer full of green chile, already roasted, peeled and ready to go! Thank you!!

    Reply
    • Janet Barton says

      April 13, 2020 at 7:49 pm

      This is awesome! You are so lucky to have the green chile on hand. I always freeze the roasted Hatch chiles when they are available in the fall. ❤️🌶

      Reply
  6. Kim says

    April 7, 2020 at 9:36 pm

    What can you use besides A pot because i don’t have a dutch oven??

    Reply
    • Janet Barton says

      April 8, 2020 at 4:52 pm

      You can use anything with a lid that can take the hot oven temps. A crockpot insert will work. Just use the ceramic insert and use the glass lid. You have even use a pot or ceramic type casserole dish and cover it tightly with aluminum foil. Any type of pot.

      Reply
  7. Kelly says

    March 15, 2020 at 2:45 pm

    5 stars
    I made this with calabrian chilis and provolone. It was absolutely delicious! Extremely easy reciPe! I cant wait to try some different variations. Thanks for the recipe!

    Reply
    • Janet Barton says

      March 17, 2020 at 2:35 am

      Wahoo! That sounds so delicious. Thanks for sharing.

      Reply
  8. Martha says

    March 5, 2020 at 12:06 am

    5 stars
    I made this for a moving party! My Whole family LOVED it! I wrote down the recipe in my cookbook! Thank you!

    Reply
    • Janet Barton says

      March 10, 2020 at 3:04 am

      I’m so glad it was a hit! Thank you so much for your comment.

      Reply
  9. Amy J says

    August 30, 2019 at 3:31 pm

    The printed recipe DOESN’T say when to add the green chilEs and cheese. I’m excited to make this as I’ve made your ORIGINAL no knead bread many times and it’s WONDERFUL.

    Reply
    • Janet Barton says

      August 30, 2019 at 5:37 pm

      Thanks for bringing that to my attention.🤪 The printed recipe has been corrected.

      Reply
  10. Delia M Bottoms says

    August 28, 2019 at 11:23 pm

    Wow, you have me drooling! That sounds wonderful…worth trying!

    Reply
    • Janet Barton says

      August 29, 2019 at 6:50 pm

      Thank you! Let me know if you give it a try. I’d love some feedback.

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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