Hatch Green Chili Bread

I know.  I had the same thought when I heard the name of this recipe.  But my friend, Nola, swore by it — and I mean swore like a drunken-sailor!  Since Nola had obliged me with several tons (slight exaggeration) of roasted hatch chilies, I felt it only polite that I make a loaf of the Hatch Green Chili Bread that she’d been raving about.  The next bout of swearing came from MY MOUTH!  “What the h*#%!!!” Why had she been keeping this a secret for so long?  Why hadn’t she been bringing over a loaf or two each time she stopped by?  What kind of friend holds out on you like that?

Each slice of this bread is subtly sweet with a steady, mouth-tingling heat and it’s hand-to-mouth addictive!  I really wasn’t expecting that.  I mean, sure, it smelled wonderful while it was baking — but what bread, doesn’t right?  After it came out of the oven, it took all of my will power to snap a few photos before diving headfirst into this loaf!

It was pure nirvana.  This bread crosses so many lines, it should be Donald Trump’s running mate.  It’s a breakfast bread, it’s a snack, its  sweet, it’s  savory.  I want to eat it for every meal.  Could I sandwich it with monterey jack and make a grilled cheese of epic proportions?  Yes.  Would it make good french toast? Let’s find out!  Obviously I want it every time I make a batch of chili!  You will too!

Meanwhile, I’m considering forgiving Nola for holding out on me for 14 YEARS!  Maybe… 

Here’s another yummy vegetable-based bread recipe – Ultra Moist Zucchini Bread — with Classic Cream Cheese Frosting, it’s another winner.

Green Chili Bread

Course: Breakfast, Snack

Cuisine: American

Keyword: bread, hatch chiles

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 323 kcal

Author: Nola Martin

Prepare to have your mind blown!  A sweet bread without the fruit.  Instead, it's loaded with fire roasted hatch chilies.  It's not spicy, but you can taste the chilies.  I dare you to stop at one piece.

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Ingredients

• 3 cups all purpose flour sifted
• 1 cup sugar
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1 1/2 cups milk
• 2 tablespoons vegetable oil
• 1 cup roasted or poblano, anaheim, or other moderate spice chili pepper, peeled and seeded hatch chilies
• 1/2 cup pecans or walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees. Grease and flour 1 large 9 1/4" x 5 1/4" x3" loaf pan or several smaller loaf pans or muffin tins. Set aside.
2. Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
3. In a small bowl or two-cup measuring cup, add the milk, egg and vegetable oil. Whisk to combine. Add the wet ingredients to the dry ingredients beating with a whisk until well combined. Stir in the chilies and nuts.
4. Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake until a cake tester comes out clean.
5. For a large loaf pan 9 1/4" x 5 1/4" x3" bake approximately 50-60 minutes
6. For a medium loaf pan 8 1/2" x 4 1/2" x 2 1/2" bake approximately 45-50 minutes
7. For a small loaf pan 5 3/4" x 3 1/4" x 2 1/4" bake approximately 30-35 minutes
8. Let bread cool for 15-20 minutes in the pan before turning out on a wire rack to continue cooling, or slice and serve warm with butter.

Nutrition Facts

Green Chili Bread

Amount Per Serving

Calories 323 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 20mg 7%

Sodium 314mg 13%

Potassium 368mg 11%

Total Carbohydrates 56g 19%

Dietary Fiber 1g 4%

Sugars 22g

Protein 6g 12%

Vitamin A 1.7%

Vitamin C 5.1%

Calcium 16.3%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

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