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finished loaf of no knead cheese bread with hatch green chiles on a wooden board
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4.2 from 5 votes

No-Knead Green Chile Cheese Bread

This no-knead Cheese Bread recipe made with Hatch Green Chiles requires only eight ingredients, most of which are pantry staples. If you want to make delicious artisan bread with a little spice that looks and tastes like it came from a high-end bakery in minimal time, this easy bread recipe is for you!
Cook Time55 mins
Rising time4 hrs
Total Time4 hrs 55 mins
Course: Breads
Cuisine: Mexican
Servings: 12
Calories: 200kcal


  • 1/4 ounce active dry yeast packet

  • 1/2 cup water warm (105-115 degrees F.)
  • 1/4 teaspoon granulated sugar
  • 1/2 cup milk lukewarm
  • 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt room temperature
  • 1 cup roasted green chiles, peeled and chopped (about 4 chiles)
  • 1 cup shredded cheese (recommend queso Oaxaca or Monterey Jack)
  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt melted


  • Dissolve yeast in warm water and sugar. Stir until well blended. Let sit for 10 minutes for yeast to activate.
  • In a stand mixer fitted with a dough hook, combine yeast mixture with warm milk, 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt. Add the green chiles and cheese; mix until well blended.
  • Slowly add flour followed by salt into this mixture and mix until well blended. This dough will be slightly sticky.
  • Place dough in a greased bowl and let rise covered with a tea towel for 2 to 4 hours, or until doubled in size.
  • Preheat the oven to 375 degrees F.
  • Transfer the dough from the bowl onto a floured surface. The dough should still be slightly loose.
  • Lightly spray loaf pan with cooking spray. 
  • Gently place dough into the loaf pan so it’s evenly distributed. Place dough in loaf pan and cover it with a tea towel while the oven is preheating or up to 30 minutes. 
  • Drizzle dough with melted Land O Lakes® Butter with Olive Oil & Sea Salt.
  • Bake for about 45 to 55 minutes, or until the loaf is golden brown.
  • Remove the loaf from the loaf pan and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.


  • I like to use roasted Hatch chiles. Roasting blisters the skin of the chile and separates it from the flesh, making it easy to peel. Roasting, also, enhances the flavor.
  • Hatch chile comes in mild, medium, and hot, so select the peppers depending on your heat tolerance.
  • If fresh chiles are not available canned, whole chiles can be used.
  • Monterey Jack, pepper Jack, or white mild cheddar cheese may be used in place of Mexican queso Oaxaca. 


Calories: 200kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 353mg | Potassium: 68mg | Fiber: 2g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg