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…
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.
- 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
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.
Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
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.
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.
For a large loaf pan 9 1/4" x 5 1/4" x3" bake approximately 50-60 minutes
For a medium loaf pan 8 1/2" x 4 1/2" x 2 1/2" bake approximately 45-50 minutes
For a small loaf pan 5 3/4" x 3 1/4" x 2 1/4" bake approximately 30-35 minutes
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.
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