Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Roasted Green Chile Cheese Bread Rolls Author: Maryanne CabreraPublished: Sep 9, 2021Updated: Oct 5, 2023 View Recipe2 ReviewsThis post may contain affiliate links. Read our disclosure policy. Soft and flavorful green chile cheese bread rolls are filled with roasted New Mexico green chile and a mixture of shredded pepper jack and cheddar cheese. NOTE: This post was sponsored by New Mexico Department of Agriculture through Kitchen PLAY. Thank you for supporting my brand partners. As always, all opinions stated here are entirely my own. Table of Contents Hatch Chile Cheddar Bread ComponentsMake Ahead OptionsStorage and LeftoversMore Unique Bread Roll RecipesGreen Chile Cheddar Bread RollsView moreView less Cinnamon rolls are great. But, when you want a savory fix- these green chile cheese bread rolls hit the spot! Let’s explore the versatility of New Mexico green chile. This unique special chile adds a punch of flavor to every dish! End of summer marks New Mexico green chile season! You may better know New Mexico green chile as Hatch chile. This special chile has an incredibly short season. They are only harvested once a year in late summer. While similar chile pepper varieties are grown in other states, New Mexico green chile stands out in flavor due to their unique growing conditions. Check out this Instagram post with a short video on how to roast green chile at home. It’s easier than you think! You can roast them in the oven, on the stove, or on the grill. Hatch Chile Cheddar Bread Components This uses your standard yeast bread ingredients: flour, butter, salt, yeast, egg, and milk. New Mexico green chile pepper is the special ingredient that truly makes this bread shine! The green chile is incorporated three ways: 1) mixed into the dough, 2) mixed into the filling, and 3) whipped into the cream cheese topping. For sake of ease, these green chile cheese bread rolls may be prepared ahead of time. Treat them like overnight rolls or bake ahead of time and reheat. (More details on both methods below.) Roasted Green Chile Cream Cheese This cream cheese spread is totally optional, but highly recommended! It’s a tangy, creamy, and smoky combination of cream cheese, butter, and roasted green chile. It’s so good that you’ll want to spread this stuff on toast, bagels, cream biscuits, and more! What do roasted green chile taste like? Roasted New Mexico green chile adds a rich deep smoky flavor to any dish. Unlike other chile peppers, it adds more flavor than heat (or spiciness). It adds a smooth gentle heat that doesn’t overwhelm the senses. You can enjoy this green chile even if you can’t handle spice or heat! More mature green chile, which turns red or orange-red in color, is slightly sweeter in flavor. These are great for sauces. Roasted green chile is a versatile ingredient that can be used beyond Southwestern cuisine! Roasted Green Chile Pairings This wonderful chile pairs with a wide range of flavors. It has been long used with cheese.For this recipe, I used a mixture of pepper jack and sharp cheddar cheese. However, feel free to use any cheese of your choice. Yes, green chile even pairs well with blue cheeses! Green chile also works wonderfully with meats (such as beef, pork, and chicken). Of course, you can toss it with other roasted produce like eggplants, tomatoes, corn, and potatoes. Make Ahead Options Working with yeast doughs takes a bit of time and preparation. As such, I have provided two additional options for this recipe. Overnight Rolls Make the dough the night before serving. Follow the recipe instructions up to “assembly step 2.” Roll dough into a tight log. Slice into 12 equal parts and place in a buttered 9×13-inch baking dish. Cover with plastic wrap and chill in the fridge overnight to slow proofing. Remove the rolls from the fridge the following morning. Keep covered and leave out at room temperature for about an hour until the dough is no longer cold. The dough will puff up during this time. Bake as directed! Bake Ahead and Reheat Follow the instructions all the way though. Bake as directed. Then, cool to room temperature. Tightly wrap cooled rolls in plastic wrap. For additional protection, wrap in aluminum foil or place in a large resealable freezer bag. Freeze for up to two months. Defrost at room temperature for about an hour, or slowly defrost in the fridge overnight. Gently reheat in a 325 degrees F oven until warm. Top with cream cheese spread! Storage and Leftovers Fresh baked rolls may be left at room temperature for 24 hours. Store leftovers in an airtight container in the fridge for up to three days. For longer storage, cut and separate the rolls into individual portions. Wrap portions tightly in plastic wrap. Then, place in a resealable freezer bag. Keep frozen for up to two months. To defrost, leave frozen rolls at room temperature until fully thawed (about one hour). Alternatively, slowly defrost in the fridge overnight. Reheating Notes To keep the green chile cheddar bread rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until the bread is hot. Microwaves work by heating the water molecules in food through increased friction. Simply, heating a piece of bread by itself will cause the bread to dry out. The addition of the glass of water helps to keep the bread moist. More Unique Bread Roll Recipes Toffee Sticky Buns Ube Bread Rolls Carrot Cake Cinnamon Rolls Cheddar Everything Babka Buns Green Chile Cheddar Bread Rolls 5 from 3 votes Soft and flavorful green chile cheese bread rolls are filled with roasted New Mexico green chile and a mixture of shredded pepper jack and cheddar cheese. Add green chile cream cheese for an extra boost of deliciousness! Prep Time: 30 minutes minutesCook Time: 30 minutes minutesDough Rest: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 30 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsDough:▢ 1 cup milk, warmed to 100-110 degrees F▢ 1 Tbsp active dry yeast▢ 1 large egg▢ 4 ¼ cup all-purpose flour (555 grams)▢ 1 ½ teaspoon kosher salt▢ 6 Tbsp unsalted butter (84 grams), softened▢ ½ cup roasted chopped New Mexico green chile pepper (130 grams)Filling:▢ ¼ cup unsalted butter (75 grams), softened▢ ⅔ cup roasted chopped New Mexico green chile pepper (160 grams)▢ 1 cup shredded cheese (100 grams)▢ kosher salt and ground black pepper, to seasonGreen Chile Cream Cheese:▢ 8 oz block cream cheese , room temperature▢ ¼ cup unsalted butter (75 grams), softened▢ 3 Tbsp roasted chopped New Mexico green chile pepper , or more to taste▢ kosher salt and ground black pepper, to season Instructions Dough:Stir and dissolve yeast in warm milk. Let sit for 5-7 minutes until mixture has formed bubbles and mixture is fragrant.In the bowl of a stand mixer, whisk together yeast mixture and egg. Attach dough hook to stand mixer.In a separate bowl, whisk together flour and salt. Add half of flour mixture to stand mixture. Mix on low speed for one minute.Continue to mix on low speed and add softened butter one tablespoon at a time. Add remaining flour and chopped green chile. Mix on low speed until dough forms. Increase to medium speed and knead until dough is smooth and no longer sticks to the sides of the mixing bowl, about 5 minutes.Transfer dough to a greased (or buttered) large bowl. Cover and let dough rest at room temperature for about an hour, until dough has doubled in volume. Filling and Assembly:Punch down risen dough. Working on a lightly floured surface, roll dough to a rectangle 13×18-inch. Spread softened butter all over dough surface. Distribute chopped green chile over all. Sprinkle shredded cheese on top. Season with salt and pepper. Starting at the longer side, roll dough into a tight log. Pinch seams shut. Slice log into 12 equal parts. Place rolls cut side up in a buttered 9×13-inch baking dish. Cover with plastic wrap. Rest at room temperature for 30-45 minutes until rolls have puffed up.Baking:Preheat oven to 350°F. Remove cover from rolls. Bake for 30-35 minutes until bread is golden brown on top and the internal temperature of the bread registers at least 185°F. Cool for about 10 minutes before topping with cream cheese spread.Cream Cheese Spread:In a medium bowl, use an electric hand mixer to beat together cream cheese and butter until smooth. Add chopped chile. Season with salt and pepper. Beat until smooth. Spread mixture over baked rolls. NotesIngredient Notes: Low-fat or reduced fat milk may be used in place of whole milk. You may also substitute water or milk alternative of choice. If using instant yeast, no need to activate yeast in Step 1 of dough instructions. Whisk together yeast, milk, and eggs in Step 2. New Mexico green chile is also labeled as Hatch chiles or green chile. This chile can be found fresh, frozen, canned, and jarred. Use your choice of shredded cheese. I used a mixture of 50/50 pepper jack cheese and sharp cheddar cheese. Overnight Rolls Make the dough the night before serving. Follow the recipe instructions up to “assembly step 2.” Roll dough into a tight log. Slice into 12 equal parts and place in a butter 9×13-inch baking dish. Cover with plastic wrap and chill in the fridge overnight to slow proofing. Remove the rolls from the fridge the following morning. Keep covered and leave out at room temperature for about an hour until the dough is no longer cold. The dough will puff up during this time. Bake as directed! Bake Ahead and Reheat Follow the instructions all the way though. Bake as directed. Then, cool to room temperature. Tightly wrap cooled rolls in plastic wrap. For additional protection, wrap in aluminum foil or place in a large resealable freezer bag. Freeze for up to two months. Defrost at room temperature for about an hour, or slowly defrost in the fridge overnight. Gently reheat in a 325 degrees F oven until warm. Top with cream cheese spread! NutritionCalories: 351kcal | Carbohydrates: 38g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 559mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg Author: Maryanne Cabrera Course: BreadCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Becky says: May 28, 2022 I am from NM and have made this recipe twice and will keep using it! My neighbors always want me to bring it for get togethers. I don’t heat the milk very hot as the yeast will not rise if too hot. I use a tsp of sugar along with the warm milk and yeast since it seems to actiate better. We use the green chile topping for dip and other breads as well. Reply
Brianne says: June 11, 2024 I am an avid baker- and this is one of the best things I’ve ever made! My only modification is that I added extra green Chiles. I will make these once a month now I’m sure! Thanks for the amazing recipe. Reply