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Manchego-Jalapeño Beer Bread | Marta in Chicago

It’s no secret that I’m not a very good baker. My blog isn’t filled with tempting recipes for delectable cakes, pies, cookies, or homemade breads. I’m sure you’ve all seen those wonderful bread recipes on Pinterest that are “easy” and only have a few ingredients. I tried one of those. My loaf of bread turned out like a giant hockey puck. I seriously could have used the thing as a weapon, lol. That’s a perfect example of what happens when I try to bake. 🙂

Now that it’s getting cooler outside and comfort foods are making their way back onto the menu, I decided to whip up one of my favorite cheesy beer bread recipes to enjoy with some chili. Miraculously, I’ve somehow managed not to screw this recipe up! It’s hearty, a little bit sweet, and delicious!

Ready to get cooking? You will need olive oil, scallions, a jalapeño pepper, freshly ground pepper, garlic, all-purpose flour, sugar, baking powder, salt, manchego cheese, a Mexican-style beer, cooking spray, and butter.

Preheat your oven to 350 degrees.

Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add 1/4 cup thinly sliced scallions and 1/4 cup finely chopped jalapeño pepper, cook for 3 minutes. Stir in 1/4 teaspoon freshly ground pepper and 2 minced garlic cloves. Cook for an additional minute, then set aside to cool.

Manchego-Jalepeño Beer Bread | Marta in Chicago

In addition to my jalapeño pepper, I also used a bit of a Scotch Bonnet pepper that was gifted to me for bit of extra flavor and color.

Manchego-Jalepeño Beer Bread | Marta in ChicagoIn a large bowl add 3 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to combine. Make a well in the center of the bowl and add 1 cup shredded manchego cheese, the cooked scallions and peppers, and a 12-ounce can or bottle of your favorite Mexican beer (such as Corona or Modelo). Stir until just moist.

Manchego-Jalepeño Beer Bread | Marta in Chicago

Manchego-Jalepeño Beer Bread | Marta in Chicago

Spoon the batter into a 9″ x 5″ loaf pan coated with cooking spray. Drizzle the top with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of additional chopped jalapeño and 2 tablespoons of manchego.

Manchego-Jalepeño Beer Bread | Marta in Chicago

Bake for 35 minutes, remove from the oven and drizzle with the other tablespoon of butter. Bake for an additional 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack. When you are ready to eat, slice and enjoy!

Manchego-Jalepeño Beer Bread | Marta in Chicago

Manchego-Jalapeño Beer Bread


Prep time: 10 minutes
Cook time: 60 minutes

1 tablespoon olive oil
1/4 cup thinly sliced scallions
1/4 cup finely chopped jalapeño pepper, plus 1 tablespoon
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup shredded manchego cheese, plus 2 tablespoons
1 12-ounce can or bottle Mexican beer
Cooking spray
2 tablespoons melted butter, divided

1) Preheat your oven to 350 degrees.

2) Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add 1/4 cup thinly sliced scallions and 1/4 cup finely chopped jalapeño pepper, cook for 3 minutes. Stir in 1/4 teaspoon freshly ground pepper and 2 minced garlic cloves. Cook for an additional minute, then set aside to cool.

3) In a large bowl add 3 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to combine. Make a well in the center of the bowl and add 1 cup shredded manchego cheese, the cooked scallions and peppers, and a 12-ounce can or bottle of your favorite Mexican beer (such as Corona or Modelo). Stir until just moist.

4) Spoon the batter into a 9″ x 5″ load pan coated with cooking spray. Drizzle the top with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of additional chopped jalapeño and 2 tablespoons of manchego. Bake for 35 minutes, remove from the oven and drizzle with the other tablespoon of butter. Bake for an additional 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack. When you are ready to eat, slice and enjoy!

*Adapted from Cooking Light.

Bread, Side Dishes, Vegetarian