Green Chile Cheese Bread is an incredibly easy recipe to whip out while being absolutely delicious! No baking your own bread required, this recipe uses a loaf of fresh French bread smothered in a creamy cream cheese and mild green chili mixture then topped with grated Monterey jack cheese and baked until warm and bubbly. Made in 15 minutes, this bread is the best!!
Green Chile Cheese Bread
It’s no surprise, we are cheesy bread lovers in this family! Green Chile Cheese Bread is a new favorite.
Full of flavor but mild enough even the kids love it and covered in melty, creamy cheese.
The french bread is crispy on the outside and super soft on the inside for the perfect texture. No need to bake a fresh loaf, just pick one up at the supermarket.
Combine a few ingredients, slather on to the bread, and bake for about 10 minutes, and you’ve got a quick appetizer or side in under 15 minutes. Plus who doesn’t love bread and cheese?
How To Make Green Chile Cheese Bread
Crispy on the outside, soft on the inside, smothered in cheese and green chiles, this Green Chile Cheese Bread is a family favorite!
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
- Cut the loaf of French bread in half lengthwise and place both halves on the baking sheet.
- Now in a small bowl, combine the softened unsalted butter, mayonnaise, softened cream cheese, garlic powder, salt, and green chiles. Stir until thoroughly mixed. Spread the mixture evenly over the loaves of bread.
- Sprinkle the grated Monterey Jack cheese generously over both halves of bread until both are covered.
- Bake the cheesy bread for 5-10 minutes until the bread is warm and the cheese is melted and bubbling. Slice and serve warm and enjoy!
Tips for Green Chile Cheese Bread
- Green chiles are great for a mild flavor. If you like to kick things up, swap the chiles for jalapenos!
- The Monterery Jack cheese adds some extra spice but you can swap for cheddar or colby jack if you prefer.
- Add more flavor with a sprinkling of taco seasoning, smoked paprika, or fresh herbs!
- Make sure to keep an eye out for the bread so it doesn’t burn. Depending on how big or small the loaf it may only need 5 minutes.
Storage: Store any leftover Cheese Bread in an airtight container in your fridge for up to 4 days.
Reheating: You can reheat this bread in the microwave or to keep it crispy, use a toaster oven or regular oven. Heat until warmed through.
Can I use another type of bread?
Of course! This recipe is amazing on a baguette, Cuban bread, or even a nice sourdough. Pretty much any crusty type of bread works well!
Should the chiles be drained?
Yes, you'll want to drain as much of the liquid off of the chiles before adding them to the mayo and cream cheese. Their liquid thins out the mixture too much and makes it soupy.
Recipe Card with Ingredient Amounts and Instructions
- 1 large loaf French bread
- 4 ounces block-style cream cheese, softened to room
- ¼ cup unsalted butter, softened
- ¼ cup mayonnaise
- 4 ounces diced green chiles, drained (1 can)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 8 ounces Monterey Jack cheese, grated off the block
- Preheat the oven to 400°F, and line a baking sheet with parchment paper or aluminum foil.
- Cut the loaf of bread in half lengthwise and place on the baking sheet.1 large loaf French bread
- In a small bowl, combine the cream cheese, butter, mayonnaise, green chiles, garlic powder, and salt. Spread the mixture evenly over the bread.4 ounces block-style cream cheese¼ cup unsalted butter¼ cup mayonnaise4 ounces diced green chiles½ teaspoon garlic powder¼ teaspoon salt
- Sprinkle the cheese over both halves of bread. Bake for 5 to 10 minutes until the cheese is bubbly and the bread is warm.8 ounces Monterey Jack cheese
- Serve immediately. See post for tips, FAQs, and storage options.