Green Chile Cheese Pull-Apart (Print Version)
Warm bread loaded with melted cheese, roasted green chiles, and savory garlic butter layers baked to golden perfection.
# What You'll Need:
→ Dough
01 -
1 can (16 oz) refrigerated biscuit dough or 1 package (16 oz) store-bought bread dough
→ Cheese
02 -
2 cups shredded Monterey Jack or mozzarella cheese
→ Chiles
03 -
1 cup roasted chopped green chiles (mild or hot)
→ Butter Mixture
04 -
1/2 cup unsalted butter, melted
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon fine sea salt
07 -
1/4 teaspoon onion powder (optional)
# Steps to Follow:
01 -
Cut biscuit or bread dough into walnut-sized pieces to ensure even baking and flavor absorption.
02 -
In a large bowl, combine melted butter, garlic powder, salt, and optional onion powder until fully blended.
03 -
Add dough pieces to the butter mixture and toss thoroughly to coat each piece evenly, then fold in roasted green chiles and half of the shredded cheese.
04 -
Grease a 9x5-inch loaf pan. Layer the dough mixture inside, pressing gently to distribute evenly.
05 -
Sprinkle the remaining shredded cheese evenly over the top for a golden, bubbly finish.
06 -
Bake in a preheated oven at 350°F for 25 to 30 minutes or until golden brown and bubbly. Tent with foil if the top browns too quickly.
07 -
Allow bread to cool in the pan for 5 minutes before serving warm to maintain its soft texture and melty cheese.
# Additional Notes:
01 -
Use freshly roasted chiles for a smoky complexity; grate cheese fresh to improve melt quality and reduce additives.
02 -
Store wrapped in foil at room temperature for up to 1 day; refrigerate or freeze for longer storage and reheat to restore texture.