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.
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
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8- 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.
- Peel off darkened skins and remove seeds from chiles and cut into 1/4 x 3-inch strips.
- In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
- Add chopped roasted chiles and cheddar cheese
- Gently toss chiles and cheese into the flour mixture.
- Add water.
- Mix just until all of the flour has combined with the water. The dough will look like a shaggy mess. That’s ok.
- 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
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3- 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.
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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.
- Cover with plastic wrap and let rest while the oven is heating.
- 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.
- 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!
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.
No-Knead Green Chile Cheddar Bread
Simple no-knead crusty bread with roasted Hatch green chiles and white cheddar.
Prep Time 10 minutes
Cook Time 45 minutes
Overnight Rise Time 12 hours
Servings 8
Calories 236 kcal
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
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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.
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Add water and mix until a shaggy mixture forms.
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Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
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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.
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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.
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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
Am wondering about the use of parchment paper as the photo shows. Necessary? If so, do you place in pot just before heating or when the dough is introduced? Do you oil the surface underneath the parchment paper?
The parchment paper is only an aid to help to lower the dough in and out of the hot pot. However, the parchment paper needs to be “non-stick” parchment paper or the bread will stick to the parchment. I have never had a problem with the bread sticking to the bottom of the pan. Parchment paper is not required for baking the bread. If using parchment paper, place the shaped dough onto the parchment paper and let rise while the oven and pot are heating. Then lift the parchment paper with the dough on it and carefully drop into the hot pan. I hope I have answered your question. Please let me know if you need any further help.
I have frozen chopped hatch chiles. I was looking at your pictures and trying to guesstimate an appropriate amount of chopped chiles to use. about 1/2 cup? maybe more? any advice would be most welcome!
Frozen chiles work just great. You are spot on with your estimate of 1/2 cup. You can even add as much as 3/4 cup if you want more chiles to your bread. Please let me know what you think of the bread.
I have jarred roasted Hatch green chiles that are packaged with lime juice, salt and garlic. Do you think this will work? It is also fairly ‘wet’, should i adjust the liquid?
Jarred chiles will work just great. You can blot them on a paper towel to remove some of the moisture or just adjust the liquid in the recipe. The amount to adjust will depend on how wet your chiles are. Please let me know how your bread bakes up. You will find this bread to be very forgiving.
This looks so yummy amd will be trying! Any suggestions For baking this at altitude?
I live at 5,000 and this recipe works great. Let me know if you have any other questions.
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?
The dough does rest and rises a bit while the oven is heating. Trust me. It just works out great.
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!!
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.
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!!
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.
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.
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.
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!!
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. ❤️🌶
What can you use besides A pot because i don’t have a dutch oven??
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.
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!
Wahoo! That sounds so delicious. Thanks for sharing.
I made this for a moving party! My Whole family LOVED it! I wrote down the recipe in my cookbook! Thank you!
I’m so glad it was a hit! Thank you so much for your comment.
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.
Thanks for bringing that to my attention.🤪 The printed recipe has been corrected.
Wow, you have me drooling! That sounds wonderful…worth trying!
Thank you! Let me know if you give it a try. I’d love some feedback.