Cheesy Green Chile Bread is the kind of side dish that steals the spotlight from the main course. Loaded with gooey cheese, zesty green chiles, 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 chiles 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.
Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Cheesy Green Chile 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 chilies
- 1 teaspoon (2 g) dry rub recipe linked
- chopped parsley for garnish if you want
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine the mayonnaise, mozzarella, chiles, and seasoning in a bowl.
- Spread the mixture onto the bread. Place both halves on the baking sheet and bake for 10 minutes. Then set the oven to BROIL for about 5-7 minutes more minutes until the cheese is bubbly and starting to brown.
- Let rest for about 3 minutes. Then slice, garnish with chopped parsley, and serve hot.
Video
Notes
- Canned diced green chiles work well for this recipe. You can choose your heat from mild to hot.
- 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.
- If your French bread loaf is large you may want to make a double batch of the topping.
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!