Cheesy Green Chili Bread is the kind of side dish that steals the spotlight from the main course. Loaded with gooey cheese, zesty green chilies, seasoning, and a perfectly golden crust, this bread is irresistible.
It’s surprisingly simple to make and comes together quickly, making it a great addition to any meal. Serve it alongside chili, soup, or your favorite Tex-Mex dishes. It really goes well with this easy green chicken chili.
Helpful Tips
- Use freshly shredded cheese: Pre-shredded cheese often has additives that prevent it from melting smoothly. Shred your own for the best texture and flavor.
- Pick the right chilies: Canned diced green chilies work well for this recipe, but if you like more heat, roast and dice fresh green chilies for extra flavor.
- Broil for texture and color: Use the broiler to get great color on the top of this bread. The direct heat gets the cheese all gooey and delicious. Just keep a close eye on it so it doesn’t burn.
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Cheesy Green Chili Bread
Ingredients
- 1 French bread loaf cut in half
- 2/3 cup (149 g) mayonnaise
- 3/4 cup (84 g) mozzarella shredded
- 4 ounce (113 g) can diced green chilis
- 1 teaspoon (2 g) dry rub recipe linked
- Chopped parsley for garnish if you want
Instructions
- Turn the oven to broil. Line a baking sheet with parchment paper.
- Combine the mayonnaise, mozzarella, chilis, and dry rub in a bowl.
- Spread the mixture onto the bread. Place both halves on the baking sheet and broil it for about 5-7 minutes until the cheese is bubbly and melted.
- Let rest for about 3 minutes, then slice and serve hot.
Video
Notes
- Pre-shredded cheese often has additives that prevent it from melting smoothly. Shred your own for the best texture and flavor.
- Canned diced green chilies work well for this recipe, but if you like more heat, roast and dice fresh green chilies for extra flavor.
- Use the broiler to get great color on the top of this bread. The direct heat gets the cheese all gooey and delicious. Just keep a close eye on it so it doesn’t burn.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
Hi Angie! Thank you for sharing! I’ve made this recipe multiple times and it’s always sooo good! I do omit the mustard powder in the dry rub because I just don’t have it but it always turns out great!! I’ve also made your green chicken chili and it is just as delicious Thank to Laura as well!
Hi Jojo! Thanks for leaving a comment and following us, it means a lot. Laura and I are so happy that you like these recipes. Enjoy!