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Cheesy Jalapeño Popper Beer Bread

Cheesy Jalapeño Popper Beer Bread

Prep Time: 10 mins

Cook Time: 45 to 55 mins

Servings: 3 mini loaf pans or 1 (9 x 6) loaf pan





Beer Bread:

  • Nonstick cooking spray
  • 1 cup Frigo® Whole Milk Mozzarella cheese, shredded
  • ¾ cup Frigo® Whole Milk Ricotta Cheese
  • ¼ cup (about 2 medium) jalapeños, deseeded, and chopped fine
  • ¼ cup pickled jalapeños, chopped fine
  • 1 tablespoon onion powder
  • 1 teaspoon garlic salt
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 12-ounce bottle of beer


  • ½ cup Frigo® Whole Milk Mozzarella cheese, shredded
  • 1 medium jalapeño, sliced into round slices


Preheat oven to 375° F.  Grease three mini loaf pans and set aside.

In a medium-sized mixing bowl, mix together shredded Frigo® Fresh Mozzarella Cheese, Frigo® Whole Milk Ricotta Cheese, fresh and pickled jalapeños, onion powder, and garlic salt.  Mix well.

In a large mixing bowl, mix together flour, baking powder, salt, and sugar. With a whisk, beat in an egg, and then pour in beer. Whisk together until the dough becomes sticky and all ingredients are thoroughly incorporated. Set aside.

Fold the cheese mixture into the flour mixture, being careful not to over mix. Once the cheese filling has been folded into the dough, put the dough in the prepared bread pans.  Sprinkle “topping ingredients” on bread loaves.

Place the loaves near the center of the middle rack and bake for 45-55 minutes, or until the bread is fully cooked and a knife comes out clean.  Note: If baking in a 9 x 5 loaf pan, cook for 1 hour 15 minutes.

Fresh Tips!

Beer is really “liquid bread,” and made with the same basic ingredients as this recipe!

Not a fan of beer?  Replace the beer with 12 ounces of carbonated water.