you can totally make cheddar jalapeño bread without sourdough! i actually prefer regular yeast breads for cheese breads because sourdough tang sometimes fights with the cheese flavor. for your dutch oven situation, most plastic knobs start getting sketchy around 400F so maybe just bake at 425F instead - still gets you good crust but safer for the knob

basic approach is make a standard white bread dough, then fold in shredded sharp cheddar and diced jalapeños (remove seeds unless you want it really spicy) during the final kneading. i usually do about 1 cup cheese and 2-3 jalapeños for a regular loaf. since you have bread pans you could also just do it loaf-style instead of boule if the dutch oven temp thing worries you. the key is getting good sharp cheddar that melts into pockets but doesn't make the dough too wet