Cheesy Green Chile Skillet Beer Bread
This cheesy green chile beer bread is best served with a big bowl of hot chili. You won’t be sorry with the chill comes this fall.
Dish Count: 1 Mixing Bowl, 1 Skillet or Baking Dish


After this whirlwind of unpacking is complete, and my work week is done, I will be heading east for the weekend to spend a couple of days with my family hunting. It’s an annual tradition, and though I’m not one of the hunters in the group, I love going up to visit with family, sit around the campfire, and go up on the stand with my dad when I can. This year marks a bitter sweet year for the family, as we are taking the ashes of my great grandmother with us to give her her final resting place up on the mountain she started taking our family back to in the 50’s.
All those years past, and that mountain has seen four new generations of my family emerge. We sit around the fire talk about the new and the old, play cards just like always and do a lot of camp eating. Beer bread is a new addition to the mix brought to us by my step mom with her famed yeasty loaf of beer bread, and this year I put a new campy spin on it with this cheesy green chile skillet beer bread. I know it will be a hit at hunting camp this year. Gram would most definitely approve.

One of the biggest changes I made in my recipe for beer bread is that I substituted olive oil for all of the butter. It’s a great way to incorporate all the healthy benefits of olive oil into your life in a new and different way. For this recipe I used Star Fine Foods Butter flavored Olive oil. It was a simple switch and you can see that it turned out splendidly!
Making the switch from butter to olive oil can help you reduce your saturated fat, sodium, and cholesterol intake in one simple step. I’m a big fan of olive oil in my cooking, and now definitely in baking, too.
Star Fine Foods wants you to make the switch, too! They’re hosting a recipe contest and want you to try your hand at switching from butter to olive oil. You could even win $5,000 for doing so! There is also a First place prize of $1,000, and Second place prize of $750. Oh, AND, yes AND, they are also giving away 5 Kitchen Aid Stand mixers! So many exclamation points, friends.
Take your best shot at Make the Switch, and be sure to tag your treats on social media with #Switch2Star. And tag me too while you’re at it – I want to see what you create!
Good luck!


Cheesy Green Chile Skillet Beer Bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 slices 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Description
This cheesy green chile beer bread is best served with a big bowl of hot chili. You won’t be sorry with the chill comes this fall.
Ingredients
- ½ cup Flour
- ¼ cup Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Pepper
- 1 ½ cup Cheddar, shredded
- 1 can, 4 oz., Chopped Green Chiles
- ½ cup Parmesan Cheese, shredded
- ¼ cup STAR Butter flavored Olive Oil
- 12 ounces, Beer – choice of flavor
Instructions
- In a large bowl, whisk together dry ingredients.
- Stir in cheddar cheese, green chiles, and ¼ cup of parmesan cheese until they are combined, breaking up any clumps of cheese.
- Heat an oven safe skillet on the stove over medium high heat. Pour the butter olive oil into the skillet and swirl around whole skillet until the bottom and sides of the skillet are coated.
- Once the skillet is heated, drizzle the heated olive oil over the dry ingredients and momentarily set aside the skillet.
- Next, pour the beer over the rest of the bread ingredients and stir until just combined. Be sure to not over mix the bread, it will be lumpy and very thick.
- Pour the bread batter into the heated skillet and spread out to the batter over the whole pan.
- Sprinkle with the remaining parmesan cheese. Bake immediately for 15-20 minutes or until a tooth pick inserted into the middle comes out clean.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
This can also be made using a cake pan if a skillet is not available.
Holy delicious girl! This sounds awesome!
Love this! Perfect baked in a cast iron skillet and with a bowl of chili would be my kind of dinner!
Cast iron skillet + chili + chili beer bread = greatest combo EVER!!
Gorgeous!! My fam always does chili in October and it’s been a Halloween night tradition for years. I am definitely making this ASAP!
There are so many amazing flavors going on here, I kinda don’t know what to do with myself. This is the perfect bread to make on the weekend to enjoy with a nice hot bowlof chili and I can’t wait to try it out. Pinning
What a perfect Fall combo!!
Holy heck, I love this. Perfect with a bowl of chili!
Your family hunting trip sounds fun. . since moving to WI, I’ve met a lot of hunters. . and like they are serious about it here. anyway. . this bread is fabulous .. love the beer and olive oil! Wow!
This bread… oh this bread! I would love a slice of it right now! Love how you made it in a skillet!
I love the olive oil instead of butter in this! I hope you have a great time with your family–as you said, it will be bitter sweet but how great that the whole family will be there to laugh, love and hug one another through it.
Have a WONDERFUL trip lady. I know your great grandma will be with you at every moment!
Holy deliciousness! Cheese: check: green chiles:check beer: check. Yep, thought so, I need this.
Oh my yum!! This looks delicious! Hope you’re having a fabulous time up in the mountains. Your great grandma would love this bread too, I’m sure of it! Sending you lots of loves!
What is oven temp for baking this yummy sounding bread
Being from Oregon this looks awesome. Unforchunately I am in Australia and will have to make some tweaks like fresh chopped chilies vs canned. Question is if not using oil, how much butter would you use? Butter flavoured oil isn’t available here (or at least that I have found). Or could you split half butter, half traditional olive oil?
Ummm! Made 3 batches. Followed recipe (with no temp instructions baked at 375) All three were runny, not thick and lump(1/2 cup of flour not enough?). Took an hour snd a half to sort of bake. Each batch was a gooy mess. So, disappointed
Kathy, I am so sorry you didn’t have success with this beer bread. I will take it back to the recipe and see where it might have gone sideways.
Made precisely as depicted and baked at 350 since oven temp was not listed. I feel like there may have been a typo with the amount of flour needed.
★★
Lisa, I”m so sorry the recipe didn’t turn out as expected! I’ll take it back to the drawing board and see where I can make improvements!
I haven’t made it yet, should there be more flour?
Thanks