Here’s a Hatch Green Chili and Cheddar Loaf recipe—savory, cheesy, and packed with the mild heat of Hatch green chilies. Perfect for breakfast, snacks, or as a side with chili!
Ingredients (1 loaf)
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp black pepper
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1 tsp garlic powder (optional)
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1 cup shredded sharp cheddar cheese
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1 cup roasted Hatch green chilies, chopped (mild or hot, based on preference)
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2 large eggs
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¾ cup sour cream
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½ cup milk
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¼ cup melted butter or neutral oil
Instructions
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Preheat oven:
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Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix dry ingredients:
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In a large bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder.
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Add cheese and chilies:
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Fold in cheddar and chopped Hatch green chilies until coated in flour. This prevents them from sinking to the bottom of the loaf.
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Mix wet ingredients:
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In a separate bowl, whisk eggs, sour cream, milk, and melted butter.
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Combine wet and dry ingredients:
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Gently stir until just combined—do not overmix.
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Bake the loaf:
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Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
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Serve:
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Slice warm or at room temperature. Delicious on its own, with soup, or as a sandwich base.
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💡 Tips:
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For extra flavor, sprinkle some extra cheddar and chopped chilies on top before baking.
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Substitute part of the flour with cornmeal for a slightly crunchy, cornbread-style texture.
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Can be made ahead and stored in an airtight container for 3–4 days, or frozen for up to a month.
If you want, I can also give a “quick 30-minute skillet version” of Hatch chili cheddar bread that’s softer, faster, and just as flavorful. That’s perfect if you want it today without baking a full loaf.