You can order this beverage in any French bar. I don’t like beer, but I like this drink since it has a nice hue and is a bit sweet. Depending on how sweet you prefer your beverage, you may choose to use less or more grenadine than I do—about 1/4 teaspoon.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 cup chopped green chile pepper
- 1 cup shredded Cheddar cheese
- 3 cups self-rising flour
- 3 tablespoons white sugar
- 1 (12 fluid ounce) can or bottle beer
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- Blend green chiles and cheese together in a blender until smooth.
- In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
- Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 457 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is so good and so easy. I used a dark beer and hatch green chiles. Easiest bread I’ve ever made and so tasty!
Super easy recipe! I’ve made it twice, also didn’t blend the chile and cheese together, just threw it in with everything else. Yummy!
This has become my base for all beer bread variants. I still make this version regularly and it turns out nicely. The only modification I consistently make is skipping the blender (I don’t mind green pepper pieces in my bread, and the cheese is well-grated to begin with). If I know we’re going to be finishing the bread within 24 hours, I leave it in an additional 5-10 minutes to get more crispy on the outside. If I’m going to make it last over several days, I take it out at 60 minutes as instructed and the additional moisture helps it get less stale. Note: If I am using canned chilies, I drain them before adding them to the batter. Fresh chilies aren’t as wet.
I used chopped roasted Anaheim chilies, grated sharp white cheddar, and Rainier beer. Turned out amazing! Will definitely make again.
I came across this recipe and really wanted to make it that day. I however did not have cheddar nor green chilies. I subbed mozzarella for the cheddar and diced pepperochini for the chilies and added some garlic basil and oregano. I essentially made this Italian beer bread. Baked for an hour at 350. Came out perfect. Crunchy on the outside moist on the inside. Will definitely make again
Loaf looked beautiful. Flavor was very disappointing. Was pretty flat..
It was ok but I did find it bland. Not what I was expecting, I guess I was thinking it would be full of flavor but it wasn’t.
I chose not to blend my cheese and peppers. I like the look and texture of them in the bread. It came out wonderfully. I used a cheaper beer and it tastes great!
I love this receipe, I used whole can chillies and cooked them on the stove top to just get out some of the moisture and my bread wasn’t mushy at all. I also used a Samuel Adams Octobefest beer. I will definatly make this one again!!
I don’t like chilis.. So I used zero chilis….. I simple used this as a cheese bread recipe and I enjoyed it
Did not blend cheese or chiles. Used Guinness Stout. Smells great and has a good flavor, but too strong for me. May need to use a lighter beer.
I don’t know about this. I can’t give it a 4 because I really didn’t like it. But I don’t want to give it a real low rating either. I don’t like beer, so I don’t know if it had anything to do with it. I had some IPA left over from a visiting friend. Was too much a beer taste/smell. Can barely taste anything else. Not sure if I would make this again.
I had good results with this bread. Note for those using canned chilies: If you use a brand that’s watery mush, the flavor will be fine, but your bread will be soggy unless you compensate by decreasing the beer a bit. Mine were watery, mushy chilies, and I decreased the beer by about 2-3 ounces. I’d also suggest using extra-sharp Cheddar cheese and drizzling the top with about 2-3 tbsp. melted butter before baking. The recipe doesn’t state this, but one of the most important things about making beer bread is not to overwork the batter – just stir gently until there are no dry spots remaining. Let the batter be lumpy and it’ll come out great.
My bread was also mushy in the middle but I believe it’s because my green chiles were too watery. The bread tasted fantastic though so I will make again. Next time I will use 2 cans of whole green chiles, drained and patted dry, then diced.
This recipe was nearly effortless and turned out perfectly. I used the AR formula for “self-rising flour”, and made 1 of the 3 cups whole wheat flour. Also didn’t puree the cheese & chiles, just shredded and chopped finely. Will definitely make again!
I had better results than some here… I used a home brewed beer (a medium ale), did a heaping cup of sharp cheddar and one can of green chiles (drained). The bread was heavier than I expected, but delivered decent flavour, but the hint of ale really made it special.
I am honestly not sure about this – it was easy to make and didn’t taste BAD, I just wasn’t wowed and neither was my husband who loves chiles. I’ll keep the recipe around, and perhaps try the idea of chopping my own chiles instead of using canned. So jury is still out on this recipe.
This was a VERY good quick bread. Thanks to Scottdog for reviewing it on the forum & posting such a yummy pic on AR! I admit that it was pretty wet & the two smaller loaves that I made had to be turned over so the bottoms wouldn’t overbrown & the middles could finish cooking. You can do one of two things to avoid this. Either use less beer or chop your own chiles. Pre-chopped chiles have liquid that is difficult to drain entirely. Thanks for posting this one:o)
Loved this! I used a 7oz can of green chilies that I drained. I didn’t blend the chilies & cheese (not sure why you would need to do that). Cooked up perfectly in 1 hr & I can’t quit eating it.
Though I read the “mushy” reviews, I decided to try this recipe anyway because it sounded tasty. WRONG. I had the same awful results as the other two who left a negative reviews. The bread was golden brown on the outside, but very mushy and unappealing on the inside. I’ve made a few breads recently and this was by far the worst. It wasn’t even edible. :(.
No self rising flour so made mine with baking powder and salt. I used a good ol’ Busch beer for this bread, as I’ve always found that the cheaper beers make the best beer bread. I also used Cracker Barrel’s 2% sharp white because that’s what I had on hand. With most beer breads that I make, I drizzled two tbsp. of melted butter over the top before baking. This came out nicely.