Jalapeno Popper Grilled Cheese

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2 tablespoons sugar
• 6 slices cooked bacon, roughly chopped and crispy
• 3 tablespoons finely chopped jalapeno pepper
• 2 1/4 cup shredded cheddar cheese
• 1 beer (12 ounces), room temperature
• 3 tablespoons melted butter

INSTRUCTIONS

Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
In a large bowl, stir together flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper, and cheddar cheese. Pour beer over the mixture and mix until well combined. Don’t mix too much.Pour into a loaf pan. Pour melted butter over bread.
Bake for 50-60 minutes or until firm and lightly golden brown. Place on a rack to cool for 10 minutes. Remove from the tin and let cool for at least 20 minutes before cutting the bread.

NOTES

Use excellent quality bacon and cheddar cheese.
Look for younger, softer, greener jalapeno peppers with no streaks or spots. These tender green peppers are less stressed and milder.
Do not use light beer. Avoid flavored craft beers unless the flavor complements the bread.Do not over mix the dough.
The bread is fully baked and slightly golden brown. You can test this bread with a toothpick test, but some cheese may come out and it will still be done.
Remove the baked bread from the pan as quickly as possible and allow it to cool for at least twenty minutes.
Other grated cheeses you can try include Pepper Jack, Gouda, Colby or Parmesan.Try dried herbs like oregano or marjoram or fresh herbs like rosemary, thyme or dill.
Store leftovers in a storage bag or airtight container in the refrigerator for up to 3 days.
To freeze, first let cool completely and then wrap in plastic wrap, then wrap in aluminum foil and then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.

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