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Green Chile Cheese Beer Bread

Green Chile Cheese Beer Bread

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 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.

kristen m

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.