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!

  • Yield 1 9-inch loaf


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.