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. Slideshow: More Bread and Biscuit Recipes
How to Make It
Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick baking spray.
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.
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.
