Manchego-Jalapeño Beer Bread

• 1 tablespoon olive oil
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped jalapeno pepper
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 13.5 ounces all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (4 ounces) shredded Manchego cheese
• 1 (12-ounce) bottle Mexican beer (such as Dos Equis)
• Cooking spray
• 2 tablespoons melted butter, divided

1. Preheat oven to 375u0b0.
2. Heat oil in a small skillet over medium heat. Add green onions and chopped jalapeno to pan; cook 3 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375u0b0 for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

olive oil, green onions, pepper, freshly ground black pepper, garlic, flour, sugar, baking powder, salt, manchego cheese, cooking spray, butter

Taken from www.myrecipes.com/recipe/manchego-jalapeo-beer-bread (may not work)