Peppers and Beer Bread

Shaun loves my mom's beer bread recipe, of which he got extra helpings when we were up in Idaho. Now that we're back, I thought, what could be better with beer bread than fire-roasted jalepenos and aged cheddar? It's a very tasty Tex-Mex revision of an already amazing treat...

This is the recipe: 3 cups flour sifted with 3 tsp baking powder + 1 tsp salt, 2 seeded, diced fire-roasted jalepenos and 1/2 cup shredded aged cheddar, mix just to combine with 1 beer (I used Blue Moon, but Fat Tire also works nicely), and pour into the greased baking tin. Then sprinkle remaining 1/2 cup shredded cheese and dash of coarse salt on top,and p our 1/2 cup melted butter over it all.Bake at 375F for 50 minutes (but it needs to be covered with foil for the last 15 or it will burn).

These are jalepenos from our garden, which I held over the flame on our gas stove till bubbly. Below that is a pic of our Chili d'Arbol plant, which is turning into a little red and green fiery Christmas tree. There are other peppers still small, but growing, on the other peppers.