Tex-Mex Quick Bread
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 coarsely chopped sun-dried tomatoes packed in oil|
|1||can (about 4 ounces) chopped black olives, drained|
|1-1/2||teaspoons baking powder|
|1||teaspoon baking soda|
|1||can (about 4 ounces) green chiles, drained and chopped|
|1/4||cup olive oil|
- Preheat oven to 325°F. Grease 9X5-inch loaf pan or four mini 5X3-inch loaf pans.
- Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking powder and baking soda in large bowl. Combine milk, chiles, oil and egg in small bowl. Stir milk mixture into flour mixture just until dry ingredients are moistened. Pour into prepared pan.
- Bake large loaf 45 minutes and mini loaves 30 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack.
Preheat oven to 375°F. Spoon batter into 12 well-greased muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean.
|Serving Size:||1/12th of large loaf|
|Saturated Fat||3 g|
|Total Fat||10 g|
Check out more recipes for Mexican