Green chile cheddar beer bread features spicy green chiles and gooey cheddar in a soft, flavorful beer quick bread that’s perfect for snacking or a game day appetizer!
Self control just isn’t a thing here today, guys. Not with things like this beer bread within reach.
Is it a side dish alongside a bowl of soup? Is it a game-day snack? It’s whatever you want it to be and that’s just the pure magic of beer bread.
The other magical part is how quickly it vanishes, whoops.
There’s just something about a loaf loaded down with cheese and beer that I just think makes for a very good time.
And that’s this loaf in a nutshell. Super cheesy, loaded down with spicy green chiles, and screaming BEER in every bite. If that’s not magic, I don’t know what is.
This Green Chile Cheddar Beer Bread features…
- An incredibly soft, moist texture
- A robust, flavorful beer flavor
- Gooey pockets of cheddar cheese
- Spicy green chiles in every bite
- Only 8 ingredients needed and made in one bowl
Making the Green Chile Cheddar Beer Bread
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Baking powder
- Unsalted butter
- Green chiles
- Cheddar cheese
Choosing Your Beer
We generally prefer a mild beer flavor in this bread so as not to overpower the green chiles and cheddar flavors. Light beers such as Miller lite or Bud light work fantastic in this bread.
If you really want a strong beer flavor in this bread, you can definitely use a medium-bodied beer such as a lager or wheat ale. Be aware, it will change the flavor profile a bit, but feel free to experiment!
Note: we would not recommend using a dark beer such as stout or porter in this recipe.
Tips for Perfect Beer Bread
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Don’t overmix batter – this will lead to a dense bread. Use a gentle hand to fold the beer into the batter until just combined and you’ll end up with a light, tender loaf.
- Use large shreds of cheddar – larger shreds = bigger gooey pockets of cheese in the bread. You can even cube the cheese into 1/4-in pieces for a bigger cheesy kick.
- Parchment paper line your pan – this will make it much easier to remove your bread later.
- Top loaf with extra cheddar – optional, but we love how golden and crispy this top layer of cheese while it bakes!
- Bake loaf at 350F – this should take 45-50 minutes. Your bread is done when a toothpick inserted in center comes out clean.
- Cool bread in pan 15 minutes – once bread has cooled in pan 15 minutes, use the parchment paper to carefully lift bread out of pan and transfer it to a wire cooling rack so it can cool with air circulating underneath.
- Brush loaf with extra melted butter – optional, but it gives the top a lovely sheen, and well, it’s extra butter.
- Enjoy slices warm – for best results, don’t slice the bread until it’s cooled, but then we definitely recommend reheating individual slices to enjoy warm so the cheddar melts.
There’s so many ways to make this bread your own! A few of our suggestions…
- Use a different cheese – gruyere, Parmesan, Asiago, gouda, or Monterey jack would all be great stand-ins for the cheddar. Don’t be afraid to mix a few different cheeses together either!
- Swap out the green chiles – for a milder kick, pimentos would be a great substitute for the green chiles.
- Try a different beer – see notes above for suggestions!
Storing and Freezing Bread
This bread keeps well in an airtight container on the counter up to 4 days. We’ve found any longer than that and the beer flavors start to taste a little off.
To freeze this bread, cool completely, wrap loaf well and freeze up to 2 months (if possible, freeze bread on the same day it’s been made to preserve freshness)
When ready to serve, thaw bread and reheat slices 30 seconds on high in microwave OR wrap slices in in tin foil and reheat in 400F oven 8-10 minutes.
There’s just no walking away from this bread without eating at least two slices, y’all. The pockets of gooey cheddar paired with the zingy green chiles and lovely beer flavor is a trio for the record books.
My best advice? Make two loaves and stash one away for yourself.
Seriously, just do it, you can’t beat how easy this is to make and you’ll thank yourself later.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
Watch this beer bread made step-by-step on Google web stories!
A few more delicious breads to try next time!
Green Chile Cheddar Beer Bread
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons melted unsalted butter
- 1 tablespoon honey or agave nectar
- 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
- 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
- 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
- Additional melted butter for brushing on top
- Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
- Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
- Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
- Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!
Wanda paddock says
Why did my bread stick so badly to parchment paper. Bread was beautiful until I tried to remove the parchment.
Hi Wanda – I’m unsure as to why the parchment paper stuck to the bread. Sometimes lower quality parchment paper can do that, but either way I’m so sorry this happened to you!