New Mexico Grilled Cheesy Hatch Chile Bread

Introduction

This bold and savory grilled New Mexico Cheesy Hatch Chile Bread is the ultimate side dish or appetizer for any outdoor BBQ. Built on smoky firewood flavor and cheesy goodness, we’re using the Arteflame grill to create a masterpiece with its flat top griddle, making every crispy cheesy bite sizzle with perfection. Hatch chiles bring that signature New Mexican flair, and the direct contact with buttery steel sears the bread without burning it — resulting in a golden, cheesy crust you can’t resist.

Ingredients

• 1 loaf crusty artisan bread (sourdough or ciabatta)
• 3 tablespoons unsalted butter, softened
• 1 clove garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 Hatch chiles (roasted, peeled, and chopped)
• Salt and pepper to taste
• Optional garnish: chopped fresh cilantro or scallions

Instructions

Step 1: Fire up the Arteflame grill

1. Lay three paper napkins in the grill and pour a bit of vegetable oil on them.
2. Stack firewood neatly on top of the napkins.
3. Light the paper napkins and let the firewood catch flame.
4. Wait about 20 minutes for the Arteflame grill to heat up—hot zone near the center, cooler toward the edges.

Step 2: Prep the bread

1. Slice the artisan loaf in half lengthwise.
2. Mix the softened butter with minced garlic and spread evenly across both bread halves.

Step 3: Build the cheesy topping

1. Combine the shredded cheddar and mozzarella in a bowl.
2. Mix in the chopped roasted Hatch chiles.
3. Top the buttered bread halves with the cheese and chile mix.
4. Season with a touch of salt and freshly ground pepper.

Step 4: Grill the bread

1. Place the topped bread halves cheese-side up on the Arteflame flat top grill surface closer to the outer edges (medium heat zone).
2. Let cook for 8–12 minutes until the cheese melts and begins to bubble, and the bottom of the bread turns golden and crisp.
3. Optional: Slide a spatula gently under the bread to check for doneness and rotate if needed to avoid hot spots.
4. Carefully remove from the grill when done and sprinkle with optional chopped cilantro or scallions.

Tips

• Use room temperature butter so it spreads easily and melts evenly into the bread.
• Roast Hatch chiles ahead of time directly on the grill for added smokiness.
• If your bread starts to darken too quickly, shift it outward on the griddle to a cooler zone.
• Butter browns beautifully on the Arteflame surface — no need for oil, all flavor.
• Grill all the bread at once — the flat top gives you plenty of space and even heat zones.

Variations

1. Spicy Jalapeño Cheesy Bread: Replace Hatch chiles with sliced jalapeños and add pepper jack cheese for fiery heat.
2. BBQ Chicken Cheesy Bread: Add pulled BBQ chicken before the cheese layer for a hearty twist.
3. Four Cheese Garlic Bread: Use mozzarella, fontina, parmesan, and gouda—no chiles, just creamy decadence.
4. Avocado Hatch Chile Toast: After grilling, top with sliced avocado and a squeeze of lime for a fresh zing.
5. Southwestern Corn & Chile Bread: Add grilled corn kernels to the cheese mix for a sweet and smoky blend.

Best pairings

• Grilled New Mexico Ribeye — reverse seared to perfection
• Roasted corn with chipotle lime butter
• Smoky grilled mezcal margaritas
• Grilled peach and arugula salad
• Chorizo-stuffed portobello mushrooms

Conclusion

This Grilled Cheesy New Mexico Hatch Chile Bread is your ticket to bold flavors and melty perfection — all seared to golden glory on your Arteflame grill. Whether as an appetizer, side, or snack, this recipe brings the fire-powered flavor of New Mexico right to your backyard.