RECIPE: REC: Cheesy Bacon Jalapeno Popper Beer Bread

[dawn_mo]

The photo of this looks delicious. I want to make this now, but will wait until I make a big pot of chili or white bean chili.

She has some pretzel rolls on her blog that look good too. They are a little time consuming to make but oh so very good.

Cheesy Bacon Jalapeno Popper Beer Bread

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 Hour

3 cups all purpose flour (363 grams)

1 tablespoon baking powder

1 teaspoon kosher salt

¼ cup granulated sugar

8 ounces cream cheese, softened

4 medium size jalapenos, (seeded, deveined and diced)

12 ounces bacon, cooked and chopped

1 cup shredded mild cheddar cheese

1 12 ounce bottle of beer (I used Blue Moon)

1 tablespoon butter or bacon drippings for pan

Preheat oven to 350°.

Prepare 9x5 bread pan by greasing with butter or bacon drippings. Set aside.

In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.

Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.

Enjoy!

http://www.theslowroasteditalian.com/2014/02/cheesy-bacon-jalapeno-popper-beer-bread-recipe.html

 

[karennoca]

Imagine a nice rainy day in the kitchen making a pot of chile and this bread...heavenly!

 

[marilynfl]

Do you think these would work as mini-muffins for my reworked feijouad-pork/bean dish

I ended up freezing SIX containers of the boring stuff, but had raw chuck and pork left over (having used only what the recipe required). I thawed out two containers, braised/roasted the seasoned chuck and pork in onions and carrots and home-made chicken broth. Then I added more chorizo, another jalapeno, harissa for spiciness. and thinned it out to SallyBR-photo specifications.

It was tranformed. I now have 3 containers ready for our International luncheon Oct 1. I wasn't going to participate since I'll be out of town until the day before, but now I'm ready.

A coworker is going to make white rice to serve on the side and I'll have more cilantro and dice chorizo for toppings. The guys I work with would basically spit on anything that isn't meat-colored (as in green or orange) so I'm skipping the sauteed greens and orange slices.

Do you think these muffins would be overkill, since the dish is already salty?

 

[CathyZ]

sure because it is a quick bread but it is a lot of spice along with your "reworked" feijouad dish

 

[CathyZ]

How about this one Marilyn? It is a favorite here at my house

This could also be made into mini-muffins- it is really good:

GREEN CHILE CORN BREAD

¾ c (1-1/2 sticks) unsalted butter, room temp
1 cup yellow cornmeal
6 Tbsp sugar
4 large eggs
1-1/2 cups all-purpose flour
1 Tbsp baking powder
1-1/2 tsp salt
1- 15 oz can cream style corn
1- 4 oz can diced green chilies
1/3 cup sharp cheddar cheese, grated
½ cup Monterey Jack cheese, grated

Pre-heat oven to 375. Lightly oil 9” square baking pan. Beat butter, cornmeal and sugar in bowl with mixer until well blended. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in small bowl. Add to batter and stir well. Mix in corn, chilies and both cheeses. Pour batter into prepared pan. Bake 45-55 min. Cool slightly.

 

[marilynfl]

Thanks Cathy...I just checked the sign-up list and there is more than enough food planned.