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Green Chile Cheese Pull Apart Bread

Easy Green Chile Cheese Pull Apart Bread made with buttery biscuit dough, gooey mozzarella, and smoky Hatch green chile. A simple, crowd-pleasing appetizer or side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated biscuits
  • 1 cup 2 sticks butter, melted
  • 2 cups mozzarella cheese diced or shredded
  • ¾ cup diced green chile Hatch or fire-roasted recommended
  • 1 –2 cloves garlic minced (optional, for garlic butter)
  • Bundt pan or 9x13-inch baking dish

Method
 

Preheat the oven:
  1. Set to 350°F (175°C) and generously grease your bundt pan or baking dish.
Prepare the biscuits:
  1. Cut each biscuit into 6–8 small pieces.
Make garlic butter:
  1. Combine melted butter with minced garlic (optional).
Coat and layer:
  1. Dip each biscuit piece into the melted butter, then layer them in the prepared pan, sprinkling mozzarella cheese and diced green chile evenly between layers.
Bake:
  1. Place in the oven and bake for 20–25 minutes, or until golden brown and cooked through in the center.
Cool slightly and serve:
  1. Let the bread cool for 5 minutes, then invert onto a serving plate or serve straight from the pan. Best enjoyed warm and fresh from the oven.

Notes

Quality matters: Use Hatch green chiles for authentic Southwestern flavor—mild or hot depending on your preference.
Cheese blend option: Combine mozzarella with Monterey Jack or cheddar for more depth.
Garlic butter boost: Infuse the butter with herbs or spices before dipping for added aroma and flavor.
Check doneness: Insert a skewer into the center—if it comes out clean and not doughy, it’s ready.
Finishing touch: Brush baked bread with extra butter and sprinkle with Parmesan or sea salt.