7. Hatch Chile Grilled Cheese In Homemade Wheat Bread | I am New Mexico

7. Hatch Chile Grilled Cheese In Homemade Wheat Bread


Hatch Chile Grilled Cheese In Homemade Wheat Bread

Photo: FitForTheSoul.com

Makes one tall loaf

Ingredients for dough

  • 2 cups whole wheat flour
  • 2 1/2 cups white all-purpose flour
  • 2 1/4 tsp instant yeast (one packet)
  • 3 large eggs
  • 2 tbsp honey
  • 1/2 cup virgin olive oil
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1 tsp sea salt (or regular)

Ingredients for hatch chile spread

  • 4 roasted hatch green chiles
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/4 cup virgin olive oil


In the bowl of a stand mixer, or just a large mixing bowl, combine the two flours and yeast.  In a separate bowl whisk the eggs and add the rest of the ingredients and whisk until well incorporated.  If possible, use a stand mixer with a dough hook attachment for the next steps.  If you don’t have a stand mixer use a hand mixer,  or if it comes down to it use your arm strength though it will be tiresome!

Pour the wet ingredients into the dry ingredients and mix in the stand mixer at medium speed, and when everything starts to come together turn the speed to a high.  Scrape sides as needed and mix until the dough is just sticky enough, but you might need to sprinkle in a few teaspoons of white flour.  The best way to check its readiness is by lifting the head+hook of the mixer, and the dough should stick/hang to the hook but shouldn’t be tough–rather, it should still be a bit sticky.  Now let the dough rise in that same bowl for about 1 hour, making sure to cover it with a damp towel/cloth.  I also like to put a large plate over it to ensure that no draft goes in the bowl.

While the dough is rising you can go ahead and make the hatch chile spread. Simply use your food processor to puree all the ingredients.

Now that the dough is ready, lightly sprinkle white flour on a surface and carefully place the dough on it.  It should be a little sticky but uniform.  Roll the dough out to the width of a loaf pan (approximately) and long vertically.  Flatten it to about 1/2 inch in thickness.  Brush or spread the hatch green chile mixture on it and carefully roll it away from you.  Place the “messy” part of the dough at the bottom of the pan and bake for approximately 17 minutes.  Then turn it around and bake for another 17-20 minutes or until golden brown on top.  Let it cool for a few minutes.

Hatch Chile Grilled Cheese In Homemade Wheat Bread

Makes 4 sandwiches, all cut in half (8 pieces total)


  • 8 slices of hatch chile wheat bread
  • 8 slices gouda cheese
  • 1 cup thinly sliced onion
  • 1 tbsp worcestershire sauce
  • 1/2 tbsp olive oil
  • dab of butter for grilling

Directions for assembling

In a small skillet, caramelize onions with worcestershire and oil.  In a large skillet on really low heat, melt the dab of butter and slowly cook two slices of bread on one side until golden.  Flip the bread and place 2 slices of gouda cheese on the warm/toasted side of both breads, place caramelized onions and keep cooking until cheese is melted and bread is golden brown. Cut both slices in half if desired.  Bring bread with melted cheese together and set aside. Repeat this step for the rest of the sandwiches.

If you don’t have time or energy to bake the bread, you can alternatively make this with your favorite type of bread and spread the hatch chile sauce in the sandwiches prior to cooking.  However, including it in the bread dough itself is probably the best way to go.  I am warning you that this spicy sauce is addicting so consume the stuff at your own discretion!


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