Green Chile Cheese Beer Bread Recipe -
Green Chile Cheese Beer Bread Recipe
  • READY IN hrs

Green Chile Cheese Beer Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

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
Oct 21, 2007

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.

Feb 09, 2009

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 tell the difference. Make darn sure you use Self Rising, was out once and tried regular flour for a super flop. I also add lots of toasted pecans. Yum.

Aug 06, 2006

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 night my husband's best friend came over and just about finished off the entire loaf and asked for the recipe! I thought that using the blender was just going to be a hassle and create extra dishes to wash, but it was totally worth it. Can't wait to make it again and again! It was also pretty spicy.

Jan 25, 2011

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.

Oct 26, 2008

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

Feb 20, 2009

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 sometimes, sometimes some garlic powder. Sometimes both sometimes neither. Easy easy and I've never had a flop. Always crusty on top and done in the middle. I don't know why the one had hers come out mushy.

Sep 21, 2009

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.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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