Green Chile and Cheddar Quick Bread

Nina and I are both hooked on the Great British Baking show at the moment.  While I am definitely not a fan of the sweet stuff, I do love when they highlight savory baking.  Last night we saw an episode focused on quick breads and I decided to try my hand at one.

I looked online for a good green chile quick bread and came up a bit short.  I did find one that looked tasty for a parmesan and garlic quick bread so I have used that for my base and just subbed in cheddar and green chile.  It turned out pretty good!  If you cannot find green chile, you can totally use sun dried tomatoes, roasted jalapenos, olives, or whatever else sounds good.  Altogether, this takes 5 minutes to throw together and about an hour to bake.  Can’t beat that.

Green Chile and Cheddar Quick Bread

  • cups white flour
  • 1 cup whole wheat flour
  • teaspoons baking powder
  • teaspoon salt
  • 3 cloves garlic, chopped
  • 1 cup chopped green chile 
  • 1 cup shredded cheddar and/or monterey jack
  • 1 12-ounce can of beer
  • 3 tablespoons butter, melted

Preheat oven to 375 F.  Whisk together the dry ingredients, then add in the chopped garlic, cheese, and chile. Lightly mix with a spoon then slowly pour in the beer.  Let it sit for a few minutes to absorb and then stir until it is all incorporated with a thick consistency.

Grease a bread pan and pour in the mixture.  Pour the butter over the top of the dough and cook for 50-60 minutes, until bread is golden and firm to the touch.  Remove from the oven and let it stand a few minutes before slicing.


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