Tex-Mex Quick Bread

 

Ingredients

 

Makes 1 large loaf or 4 small loaves

• 1 1/2 cups all-purpose flour

• 1 cup (4 ounces) shredded Monterey Jack cheese

• 1/2 cup cornmeal

• 1/2 cup sun-dried tomatoes, coarsely chopped

• 1 can (about 4 ounces) black olives, drained and chopped

• 1/4 cup sugar

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 cup milk

• 1 can (about 4 ounces) green chilies, drained and chopped

• 1/4 cup olive oil

• 1 large egg, beaten

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Method:

1. Preheat oven to 325°F. Grease 9x5-inch loaf pan or four 5x3-inch loaf pans; set aside.

2. Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking powder and baking soda in large bowl.

3. Combine remaining ingredients in small bowl. Add to flour mixture; stir just until combined. Pour into prepared pan.

4. Bake 9x5-inch loaf 45 minutes and 5x3-inch loaves 30 minutes or until toothpick inserted near center of loaf comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack.

Note: Muffin Variation: Preheat oven to 375°F. Spoon batter into 12 well-greased muffin cups. Bake 20 minutes or until toothpick inserted near center of muffin comes out clean.