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

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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

    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.