Ingredients:

3 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon garlic salt
1 teaspoon granulated sugar
1 cup packed shredded cheddar cheese
1/2 cup packed shredded pepper jack cheese
1/2 cup mild pickled jalapeño peppers, finely chopped *see note at bottom of recipe
2 tablespoons green onion (green part only) finely chopped
1 x 12 ounce bottle of beer
1/3 cup unsalted butter, melted, plus extra for greasing

Directions:

1. Preheat oven to 375°F.

2. Grease a 9 x 5 bread loaf pan with butter.

3. In a large bowl whisk together the flour, baking powder, garlic salt and sugar.

4. Add the cheddar cheese, pepper jack cheese, jalapeños, and green onion. Stir until combined.

5. Add beer (I used a Hefeweizen beer, but you can certainly use any kind) to mixture. Using a spatula stir until combined and batter is wet.

6. Transfer the batter to the greased bread pan. Use the spatula to level the top.

7. Add the melted butter to the top of the batter, making sure to cover the entire top of the batter.

8. Bake for 60 minutes (on a baking sheet just in case of spill over of butter) or until a knife inserted in the middle of bread comes out clean.

9. Remove bread pan from oven to a wire rack and let cool for 10 minutes. Then remove bread from loaf pan and let cool on wire rack for 5 more minutes.

*Note: The pickled jalapeños I used for this recipe was spicy mild heat. So if you use a medium heat, might want to use about 1/3 cup to 6 tablespoons of finely chopped. For hot heat, might want to use about 1/4 cup finely chopped. Not all pickled jalapeño is what is advertised. For example I used a mild heat pickled jalapeño that actually had no heat at all. So you might have to add more to the recipe depending on the jar of pickled jalapeño and your taste.