Hatch chile season is here and I have already loaded up on everything HATCH.
No lie…
I have hatch chile salsa, chips and now I made this hatch chile cheese bread. The only thing I am missing is my main entree and my sister was just telling me that she made a stuffed hatch chile that was loaded with chicken and cheese.
Hatch chile season hits every August and usually lasts until September if the produce is good. That is not a lot of time for me so I am stocking up while I can.
You can never get enough peppers especially if they are roasted on the pit and then saved for a later use. We like to freeze a couple of batches so I can have them throughout the year. They are ALWAYS better fresh but you got to do, what you got to do.
This bread is perfect right out of the oven or you can zap it in the microwave for 15 seconds and then slather it with butter. It’s possible that I even ate a hatch chile chicken salad sandwich between this bread. Seriously folks I’m in HATCH HEAVEN. Now who wants to join me!!!
ENJOY ~ Meagan
Hatch Green Chile Cheese Bread
Ingredients
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp chili powder
- 1 tsp salt
- 1/4 cup sugar
- 1 1/3 cup buttermilk
- 1/2 cup colby jack cheese, shredded
- 1 hatch green chile, chopped (deseeded and deveined)
- 4 Tbsp butter, melted
Instructions
Preheat oven to 375 degrees.
In a large bowl whisk the flour, baking powder, chili powder and salt. Add the sugar and slowly stir in the buttermilk with a regular or wooden spoon. Next add the cheese and green chile. Spray a bread loaf pan with cooking spray and pour in the batter. Top with melted butter.
Cook for 50 minutes to an hour. Bread should be a nice golden brown color.
