Soup, stew or chili or some kind is on our menu at least once weekly from the months of October through March.  As much as I wish soup weren’t March-appropriate fare, it always is, as we are reminded this week.  But as often as I serve soup, it can be challenging to keep accompaniments interesting.  A salad and/or a hunk of French bread is typically our go-to choice, but recently I was feeling the urge to mix it up.  A couple of poblanos that had been overlooked were starting to look a little sad in the fridge.  I knew black bean and salsa soup was on the menu soon and the flavors of a tender, buttery beer bread studded with peppers and cheese sounded like a perfect match.  And it really, really was.

The bread is sturdy enough to dip into the soup without falling apart but still soft.  This quick bread takes a few more minutes than most due to roasting the peppers, but the final result is well worth that bit of extra effort.  Feel free to play around with other types of cheese and peppers.  I think roasted red peppers and feta would be another awesome combination. I’m not loving this weather but at least with meals like this one, I can tolerate it a little bit longer.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!


2 poblano peppers
12 oz. (2½ cups) all-purpose flour
2 tsp. baking powder
1 tsp. salt
½ tsp. garlic powder
Dash cayenne pepper
6 oz. Monterey Jack cheese, shredded, divided
1 cup beer
1 large egg, lightly beaten
4 oz. (8 tbsp.) unsalted butter, melted


  • 01

    Preheat the broiler.  Place the poblanos in a metal baking dish and place under the broiler.  Cook, turning occasionally, until all sides are charred and bubbling, about 20 minutes total.  Transfer the charred peppers to a bowl and cover with foil.  Let rest 15 minutes.  Meanwhile, lower the oven temperature to 375˚ F.  After the rest, transfer the peppers to a cutting board.  Peel away the charred skins and discard, along with the stems and seeds.  Coarsely chop the roasted peppers.  Set aside.

  • 02

    In a medium bowl, combine the flour, baking powder, salt, garlic powder and cayenne.  Whisk to blend.  Add in the chopped poblanos and most of the Monterey Jack cheese, reserving a portion for the top.  Toss with a fork to combine.  Stir in the beer, egg, and melted butter and mix just until all the dry ingredients have been incorporated.  Spread the batter into a lightly greased 9 x 5-inch loaf pan.  Top with the remaining cheese.

  • 03

    Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool 10-15 minutes.  Gently run a knife around the edges to loosen the loaf, then carefully turn the loaf out of the pan.  Serve warm in thick slices.
  • Karen @ The Food Charlatan

    This looks amazing Annie! I love poblanos. Definitely going on the menu!

  • This looks so flavorful! I love the cheese and the beer in this bread!!

  • Megan

    This looks great. I can’t wait to try it.

    If you don’t mind; I have an unrelated question. I know you use Google Reader to keep up with your favorite blogs (as do I). Are you migrating to a new platform? I am currently trying Feedly, but it seems to be missing some of my favorite features.

  • I can think of approximately everyone I know who would love this bread. It looks so buttery and delicious.

  • Girlfriend, this looks amazing. My family loves anything with roasted poblano, so I know it would be a hit.

  • Caroline L.

    I love a good bread! This looks so very flavorful – I’d be so excited to try it :)

  • Carrie G in MN

    Silly question, but if I were to take your suggestion and use roasted red peppers, do you mean the ones you can buy in the jar? Or do you mean something else? I love your blog and your recipes so much; yours is one of the first I look at when I need a recipe that I know will be great!

  • This sounds like a really interesting and different bread! I love roasted peppers. They take the edge off so that I can still serve them in things to my family without them burning their mouths! The jack cheese and beer, even better! I’m for this.

  • Beer, cheese, and bread – that’s like my most favorite 3 food groups ever.

  • Seriously, my jaw just dropped when I read the title of this receipe. So excited to make it!!

  • annieseats

    I always roast my own just because I hate the waste of the jar (even recycled), but you could use jarred as well. It’s basically the same thing :)

  • Now this is the kind of bread I love. Perfect for snacking on or to go with a big bowl of soup. I’m making a loaf this week. YUM!

  • This sounds great and is a tasty combination of flavors. I may try this a a yeast bread. Thanks for the idea.

  • I love how you’ve freshly roast the peppers! Need to try this recipe! So tempting :)

  • Deborah Duncan

    There’s a bakery near my house – and I always buy a loaf of their pepper cheese bread…now I can make my own! Thanks for the great recipe, Annie!

  • Allison Johnson

    SO excited to make this! Quick question though, is there any beer in particular that’s best? Maybe a lager as opposed to a light beer that wouldn’t have a much flavor? PS, I LOVE your blog. It’s made me realize that baking/cooking shouldn’t be scary, and I shouldn’t be afraid to fail.

  • annieseats

    Oh, I can’t tell you how glad I am to hear that! That is one of my main goals with this blog so I am glad it is inspiring you and helping you be less intimidated!

    As for the beer, I must I rarely drink it so I’m not educated when it comes to the different flavors/different types, and the best applications for them. I do know that even a light beer will give a beer flavor because I’ve used those a few times in the past, but yes, if it has a stronger flavor in the bottle, it should have a stronger flavor in the finished product. Have fun experimenting and seeing which kind you like best for this. Enjoy!

  • Sam Scrivani

    Any suggestions if you cant find Poblanos?

  • Katie Poole

    Just made this for dinner tonight. It was delicious! :) So moist and full of flavor. We love spice in our house so I used the poblanos, a jalapeno and pepper jack cheese- so good. Thanks for the great recipe.

  • annieseats

    Any other chile pepper you like. Jalapenos, serranos, etc. Enjoy!

  • As soon as I saw your post, I knew I’d have to make this bread for an Easter potluck with friends from church. I doubled the recipe and sampled a slice tonight. Now I can’t wait ’til lunch tomorrow! :)

  • Tori @gather_living

    I made this last night with a pasillo pepper and an orange bell pepper (it’s just what I had on hand) and a 4 cheese “Mexican Blend” (also from the depths of the fridge) and it turned out SERIOUSLY AMAZING. I also used a 1 for 1 type of gluten free flour and it still worked :) I cannot wait to try different combinations of peppers and cheese! Thanks so much for this great inspiration :)

  • Alyse Bennett

    Do you have any suggestions for a replacement for the beer?

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Just found this recipe on pinterest & HAD to make it. Of course I had no fresh chilis of any kind on hand, so I tried it with canned green chilis. Seriously delicious. I can only imagine how amazing it will be with the fresh roasted poblano peppers!!

  • annieseats

    I haven’t decided yet what I’ll use. I’m still in denial! I’ve heard good things about Feedly too so that’s probably what I’ll try. I’ll let you know when I make my decision :)

  • Just put this in the oven, and man does it smell good! So excited for dinner tonight!

  • Keshar Nadkarni

    I love your blog! I was wondering if this bread could be frozen after baking?

  • annieseats

    I haven’t frozen it but I think it would be fine to freeze.