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
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.
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.
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.