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Easy Cheesy Chilli Cob on a wooden board, aerial view.
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4.92 from 12 votes

Easy Cheesy Chilli Cob

A quick and easy no-knead cheesy, chilli cob that once you've made you'll be hooked as it's so delicious.
Course Lunch, Snack
Cuisine Mexican
Keyword cheesy, chilli, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Author Camilla Hawkins


  • 500 g strong white flour
  • 1 tsp salt
  • 1 tsp light brown Muscovado sugar
  • 1 sachet fast action yeast
  • 1 tbsp extra virgin olive oil
  • 1 - 2 tsp Gran Luchito smoked chilli paste
  • 130 g mature Cheddar cheese grated
  • 300 mls warm water


  • Mix the flour, salt, sugar and yeast together.
  • Add the grated Cheddar and coat well in the flour mixture.
  • Mix together the olive oil and smoked chilli paste and then add together with the warm water.
  • Using your hand or a wooden combine to form a dough.
  • Knead the dough into a dome shape (you can do this in the bowl).
  • Place dough onto a floured baking sheet and cover with lightly oiled cling film.
  • Put the dough to rise in a warm place until about doubled in size for 40 - 60 mins depending on warmth of setting.
  • Pre-heat the oven to 220°C with a roasting tray on the bottom shelf 10 minutes before dough is ready.
  • Once the dough has risen, dust the surface with flour and cut slashes in the top with a sharp knife.
  • Place in the oven and before you shut the door add a jug of cold water to the tray to create steam for a shiny and crusty loaf.
  • Bake for 15 minutes and then turn the temperature down to 200°C (I rotated my loaf round at this point for an even bake) for the final 15 minutes.
  • The loaf is ready when you give it a knock and it makes a hollow sound.
  • Cool on a wire rack.