We love to serve this bold and subtly spicy dressing made from our Vaqueros Jalapeño Beer Bread as a side dish with meats or fish that have a Southwestern flair. It’s great with grilled, pan-sautéed, or baked chicken and pork too. Add some zing to your next meal with this dressing. Everybody loves dressing so it’s sure to be a bonafide winner.


Serves 8-10.

1 bread loaf made from Fredericksburg Farms Vaqueros Jalapeño Beer Bread
3 cups French bread cubes, about 1-inch
3 tablespoons Fredericksburg Farms Homemade Hearty Salsa Mix
½ cup (1 stick) butter
1 large onion, chopped
1 large green bell pepper, chopped
2 large celery stalks, chopped
2 medium garlic cloves, minced
1 large jalapeño, seeds and veins removed, minced
1 tablespoon minced fresh sage
5 smoked bacon slices, diced
3 eggs, beaten
1¼ cups chicken broth, or more as needed
Sea salt or kosher salt and freshly ground black pepper to taste


Slice the Vaqueros Jalapeño Beer Bread, then tear it into pieces into a large bowl. Add the French bread cubes and Homemade Hearty Salsa Mix; toss to blend well; set aside. Preheat oven to 350 degrees.

Melt the butter in a heavy 12-inch heavy-bottomed skillet over medium heat. Sauté the onion, bell pepper, celery, garlic, jalapeño, sage, and diced bacon for 10-15 minutes or until vegetables are wilted and bacon is cooked, but not browned. Pour the vegetables into the bread mixture along with the beaten eggs and chicken broth. Stir to blend well, breaking up the bread cubes. Season to taste with salt and pepper. Add additional chicken broth if needed to make a moist dressing. Turn mixture out into a baking dish or casserole and bake in preheated oven for an hour. Add additional chicken broth as needed while the dressing is baking to keep it real moist. Serve hot.