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Cheese and Green Chile Beer Bread



• 3 cups self-rising flour (or make your own S.R. Flour using 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt)
• 1 egg, beaten
• ½ cup shredded sharp Cheddar cheese
• 1 can (4 oz.) chopped green chiles, your choice of mild or hot
• 12 oz. any brand of beer (you can use non-alcoholic, if you wish)
• 1 Tbsp. grated parmesan cheese


Preheat the oven to 350 degrees F. Spray a loaf pan.
Drain the green chilies well. Mix the flour and the two cheeses, stirring to fully combine. Add the beer and egg and stir until there is no dry flour visible, but don’t beat it. Stir in the green chilies evenly. Put the batter (it will be thick and lumpy) into the prepared loaf pan and bake for 1 hour. Test for doneness with a toothpick. Remove from the pan and place on a wire rack to cool. Immediately run a stick of butter over the top, letting some of it melt into the nooks and crannies of the bread.
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