Green Chile Cheese Beer Bread

Green Chile Cheese Beer Bread

28
WCMILLER 0

"Great bread for soups, stews etc. Use a dark beer to get a better flavor."
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Ingredients

1 h 15 m servings 179 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. Blend green chiles and cheese together in a blender until smooth.
  3. 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.
  4. Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Reviews

28
  1. 35 Ratings

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Most helpful positive review

The bread was pretty good...Not a huge hit but had potential...maybe bud light wasnt the best choice of beers to use...

Most helpful critical review

I followed every step, and the outside of my bread was golden brown, and the inside was mush. I won't use this recipe again.

The bread was pretty good...Not a huge hit but had potential...maybe bud light wasnt the best choice of beers to use...

I have now made this several times. I prefer NOT to blend the chilies and cheese and I like the looks of the cheese strips in the bread. Have tried several different beers and frankly can't tel...

I used a can of cheap beer (it's all we had at the time and I really wanted to make beer bread) and it was amazing. My husband and my dad loved this bread fresh from the oven, and later that ni...

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 dec...

I kept the green chilies in pieces. Good flavor! I also used the recipe for self rising flour from AR to make this!

I make this all the time. I use whatever beer I have on hand. I've used cold beer and warm beer. Same to me no matter what I use. I don't blend anything, just dump in some shredded cheese so...

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.

I followed every step, and the outside of my bread was golden brown, and the inside was mush. I won't use this recipe again.

I cut the recipe and half and since I still ran out of self-rising flour, I substituted about 1/4 cup whole wheat flour and a dash of baking powder for the remainder. It still came out very wel...