There’s no kneading and no long wait times with this easy and delicious Green Chile Cheese Bread. This does need to rise twice, but you don’t have to babysit the dough while it does its thing. This is a rich, cheesy loaf with exactly the right level of heat. Serve this amazing bread with some butter for a zesty accompaniment to just about any meal: breakfast, lunch, or dinner!

Selecting the chiles might be the hardest part of this recipe. The heat level in the end will depend on which ones you chose. Use jalapeño or poblanos for a milder heat. Or kick it up with some Hatch chiles or habanero.

We’re roasting them in the oven first to get them tender. When the skin blisters and starts to pull away then you’ll know it’s time to take them out. Let them cool a bit then tear the skin off and dice the peppers.

Add this to the yeasted dough along with some Monterey Jack cheese. You could mix it up with cheddar or even add some extra spice with some pepper jack. The Monterey Jack is nice because it doesn’t change the color of the dough.

After the dough rises a second time in the loaf pan brush melted butter over the top. This keep it from burning, but also gives amazing flavor. Using a clear loaf pan I could see the melted butter dripping down the inside of the pan to the bottom wherever there was a nook or cranny. This is how you get incredible flavor!

After this bakes you’ll need to wait until the bread cools before slicing. Then savor this springy, light, savory bread with some butter or cheese. It’s a delicious way to enjoy roasted chile peppers and homemade bread at the same time.