Corona Cheese and Green Chile Beer Bread

Corona Cheese and Green Chile Bread hot out of the oven.

I love beer bread. It’s been many years since I made any. The easy thing about beer bread, no proofing yeast, no kneading, just stir and bake. I think of this bread as a Mexican Beer Bread. There is nothing more delicious than warm buttery bread out of the oven.

Ingredients:

2 2/3 cups self rising flour

1/4 cup sugar (this does not make the bread sweet)

1 bottle (12 oz.) Corona Beer, room temperature

1 4 oz. can mild green chiles, drained well

1 1/2 cups Mexican blend grated cheese

4 Tablespoons butter, melted and divided

Make sure Green chiles are drained and squeezed dry of liquid from the can. *
When beer is added, it will become foamy. Beer activates the flour.
One can never add too much cheese! 😉
Butter makes a moist and flavorful bread.
Ready for the oven.

Preheat oven to 350 degrees. Spray your loaf pan with non-stick spray or butter it.

In a mixing bowl, add flour and sugar. Whisk together. Add green chiles and beer. Stir to combine. Once combined, stir in cheese. Add 2 Tablespoons of the melted butter. Blend well and pour into loaf pan.

Right after the remaining 2 Tablespoons of butter was added I would bake a little more if you did not add cheese topping.
Cheese topping added.

Bake for 60 minutes and brush the remaining melted butter over the top and pour the leftover butter down the sides of the bread. At this point in time, you can bake until golden brown for a few minutes or top with cheese as I did and bake about 7 more minutes.

Remove from oven and cool completely before slicing. If you are like me, that is pure torture. You can enjoy it warm/hot but it may crumble some if it’s hot. I know this because I could not wait. This is a delicious savory bread that’s great with salads, soups, stews, chowders and delicious on its own. Enjoy!

*I used several paper towels and squeezed it to get the excess liquid removed from the green chiles.

Just In Queso

I have done it again. I have hacked into another Outback Steakhouse recipe. This time it’s their new appetizer, Foster’s Beer Cheese Fondue. It’s served in a skillet with pretzel bread. I am serving my recipe in a skillet (thank you unnamed waiter at Outback that gave me one) and I am serving mine with pretzels and pretzel crisps. Love the combination of beer  and cheese, which makes  this Queso delicious. I am calling this recipe Queso because it’s nothing like fondue to me. You need just 5 ingredients to recreate this recipe. Enjoy the yumminess!

  
  Ingredients:

4 ounces of Smoked Gouda, grated

4 ounces of Aged White Cheddar, grated

1/2 cup heavy cream, plus 1/4 cup reserved for slurry

1/2 cup Foster’s Beer*

1 Tablespoon of Cornstarch 

Pretzels or pretzel crisps for dipping

Parsley for garnish, optional

  
In a saucepan heat 1/2 cup heavy cream, beer and grated cheeses. While the cheese is melting, make a slurry with 1/4 cup additional heavy cream and the cornstarch. Add this to the Queso when everything is melted. Make sure you whisk the cornstarch completely in the heavy cream to prevent lumps.  Serve warm with pretzels, pretzel crisps, or your favorite dippers. Outback serves their “Foster’s Beer Cheese Fondue” with pretzel bread sticks, also good but very filling before  meal. I actually do prefer the pretzel crisps. 

  
*Foster’s Beer is an Australian beer, it comes in a very large can (nicknamed the oil can beer because of the size). I purchased one can at a convenience store.