Green Chile Cheese & Garlic Butter Pull-Apart Loaves
Why You’ll Love This Recipe
This pull-apart loaf is an irresistible appetizer or side dish that combines melty cheese, bold green chiles, and garlicky buttery goodness. It’s quick to make, perfect for parties, and incredibly fun to eat. Every bite bursts with gooey cheese, spicy green chile, and golden, crisped edges.
Great for game day, potlucks, or holiday spreads
Kid-friendly but easy to make spicier
Uses simple, affordable ingredients
Perfect for dipping or serving alongside soups and stews
Key Ingredients
Sourdough or French Bread: The sturdy texture holds up to all the gooey fillings and makes perfect pull-apart bites.
Monterey Jack or Pepper Jack Cheese: Melts beautifully and adds a creamy, mild or spicy kick.
Canned Green Chiles: Mildly spicy and full of roasted flavor.
Butter & Garlic: Classic combo that soaks into every crevice of the bread.
Fresh Cilantro or Parsley: Optional, but adds a nice herbaceous finish.
Expert Tips
Use a serrated knife when slicing the bread to avoid crushing it.
Add extra cheese like cheddar or mozzarella for added richness.
For extra spice, use hot green chiles or add chopped pickled jalapeños.
Don’t skip the foil wrap during the first bake it keeps the loaf soft while the cheese melts evenly.
Serve warm, right out of the oven. If needed, reheat leftovers in the oven to re-crisp.
Ingredients
1 round loaf sourdough or French bread (unsliced)
1 cup shredded Monterey Jack cheese (or pepper jack for extra spice)
1 (4 oz) can diced green chiles, drained
½ cup (1 stick) butter, melted
4 cloves garlic, minced
2 tbsp chopped fresh cilantro or parsley (optional)
Step-by-Step Instructions
- Prep the Bread
Preheat oven to 350°F (175°C).
Slice the loaf diagonally in both directions to create a crisscross pattern, making sure not to cut all the way through leave about ½ inch at the bottom so the loaf holds together. - Stuff with Cheese & Chiles
Gently pull apart the cuts in the bread and stuff shredded cheese and green chiles deep into each crevice. - Drench in Garlic Butter
Combine melted butter and minced garlic. Pour the mixture slowly over the bread, letting it seep down into the cracks. - Bake
Wrap the loaf in foil and bake for 15 minutes to melt the cheese.
Unwrap and bake for another 5–10 minutes until the top is golden and bubbly. - Garnish & Serve
Sprinkle with chopped cilantro or parsley, if desired.
Serve warm with your favorite dips!
Important Notes When Making This Recipe
Make sure your loaf is unsliced; pre-sliced bread won’t work.
Monterey Jack is the most balanced choice, but feel free to mix cheeses.
Don’t overfill the bread it should still hold together.
You can prep the loaf ahead and bake just before serving.
If using fresh green chiles, roast and peel them first for the best flavor.
Nutrition Information (Approximate per serving, based on 8 servings)
Calories: 290
Fat: 20g
Carbohydrates: 20g
Protein: 9g
Sodium: 480mg
Sugar: 2g
Note: Values vary based on specific brands and cheese type used.
Frequently Asked Questions
Can I use a different type of bread?
Yes! Any sturdy, crusty loaf like Italian or rustic country bread will work.
Can I make this ahead of time?
Absolutely. Assemble it and refrigerate wrapped in foil. Just bake when you’re ready to serve.
Can I make this vegetarian?
It already is! Just be sure your cheese is rennet-free if you’re cooking for strict vegetarians.
What can I serve it with?
Try warm marinara, avocado dip, salsa, queso, or ranch dressing for dipping.
Can I freeze leftovers?
Not ideal, as the texture of the bread and cheese changes. It’s best enjoyed fresh.