Green Chile Cheese Beer Bread

Green Chile Cheese Beer Bread


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


1 h 15 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 35 Ratings


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...