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Green Chile Cheese Beer Bread Recipe


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     Green Chile Cheese Beer Bread

Category   Desserts - Breads
Sub Category   None
Servings   16 slices
Preptime   1 hour 20 min

Cooking spray
4 oz. hot green chilies, chopped (about ½ c.)
1 Tbsp. olive oil
¼ c. diced shallot
½ tsp. black pepper
¾ tsp. ground cumin
2 Tbsp. honey
13.5 oz. all purpose flour (about 3 c.)
2 tsp. baking powder
1 tsp. salt
2 oz. Monterey Jack cheese, shredded (about ½ c.)
2 oz. manchego cheese, shredded (about ½ c.)
12 oz. lager-style Mexican beer such as Dos Equis

Preheat the oven to 375 degrees. Spray a 9 x 13 loaf pan with cooking spray. Place the green chilies in a double layer of paper towels and squeeze to remove as much moister as possible. Heat the oil in a skillet over medium heat. Add the shallot and cook for five minutes or until tender but not brown. Add the black pepper, cumin, honey, and chilies to the pan and stir to combine. Remove the pan from the heat and set aside. Combine the flour, baking powder, and salt in a large mixing bowl and whisk to combine.
Add the onion and chile mixture, cheeses, and beer to the flour mixture and stir just until the ingredients are combined, careful not to over-mix. Spoon the mixture into the prepared loaf pan. Bake for an hour or until a tester inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for 5 minutes then remove it from the pan and cool completely on the rack.
Recipe for Success You can use mild chilies in this recipe if you’d like, but there’s enough going on with the bread and the cheese to help balance out the heat of warmer chilies. The final batter is very thick; resist the urge to over-mix it or the final bread will be tough. The recipe doubles beautifully and is great for gifting. Take a loaf to a potluck or to the office to make your co-workers happy.

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