Beer Bread with Jalapeño, Cilantro and Queso Fresco

With jalapeños, cilantro, queso fresco and a Mexican amber ale like Dos Equis, this savory beer bread would be delicious alongside a bowl of chili or black bean soup. Use a second jalapeño for a spicier bread or a Mexican lager like Tecate for a milder beer flavor.

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  • Servings: One 10-inch loaf

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  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • One 12-ounce bottle Mexican amber ale, such as Dos Equis amber ale
  • 4 tablespoons unsalted butter, melted and cooled slightly, plus softened unsalted butter, for serving
  • 6 ounces queso fresco cheese, crumbled
  • One 2-inch jalapeño, seeded and minced
  • 3 tablespoons minced cilantro

How to make this recipe

  1. Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick baking spray.

  2. In a large bowl, whisk the flour with the baking powder, sugar, salt, pepper, cumin and chipotle chile powder. Make a well in the center of the dry ingredients. Add the beer and 3 tablespoons of the melted butter. Using a rubber spatula, stir until only a few streaks of flour remain. Fold in the cheese, jalapeño and cilantro until just combined. Scrape the batter into the prepared loaf pan and smooth the top. Pour the remaining 1 tablespoon of melted butter over the top.

  3. Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes. Remove the bread from the loaf pan and let cool completely on the rack before slicing. Serve with softened butter for spreading.

Contributed By Photo Justin Chapple / Food & Wine

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