Quick Breads

Hatch Chile Cheese Beer Bread

In case you live under a rock here in Texas, (and hey, you could…) August 6-19 is the Hatch Chile Festival at Central Market.

Which, in layman’s terms, means that chiles are everywhere. Enormous bins of fresh whole chiles, hundreds of containers of roasted chiles, chile salsa, chile bread, chile tortilla chips – the variety and creativity of products is almost overwhelming.


Resisting the urge to pick up one of everything (and that wasn’t easy, believe me), I picked up a container of roasted “hot” chiles, and bag of fresh “mild” chiles. The hot ones were used to prepare this bread, and the mild ones were roasted and turned into chile rellenos.

I toasted a slice of this bread and packed it for Sabrina to take to work with her this morning, and for a completely unbiased opinion on how it tastes, this is her direct quote:

Chile Cheese Beer Bread is the bomb“.

Hatch Chile Cheese Beer Bread – adapted from Austin Food Lovers’ Companion

Note: Like most quick breads, this is versatile and changeable…. you could use canned chiles in place of the fresh, mild instead of hot, and any kind of cheese you prefer.

  • 1/ 2 cup chopped hot Hatch chilies, chopped
  • 2 tbs. olive oil
  • ¼ c. diced onion
  • ½ tsp. black pepper
  • ¾ tsp. ground cumin
  • 2 tbs. honey
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 cup shredded Jalapeño Jack cheese
  • 1/2 cup white cheddar cheese
  • 12 oz. Mexican beer

Preheat the oven to 375 degrees. Spray a 9 x 13 loaf pan with cooking spray and set aside.

Heat the oil in a skillet over medium heat. Add the onion and cook for five minutes, or until tender but not brown. Add the honey and stir to combine. Remove the pan from the heat and set aside.

Combine the black pepper, cumin, flour, and baking powder in a large mixing bowl and whisk to combine. Stir in the cheeses, then the onions and chopped chiles. Add the beer and fold just until the ingredients are combined.

Spoon the mixture into the prepared loaf pan and smooth the top. Bake for just about an hour, or until a tester inserted into the center of the loaf comes out clean.

Cool the loaf in the pan on a wire rack for 5 minutes then remove it from the pan and cool completely on the rack.


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