Tex-Mex Quick Bread

Tex-Mex Quick Bread

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 cornmeal
1/2 cup coarsely chopped sun-dried tomatoes packed in oil
1 can (about 4 ounces) chopped black olives, drained
1/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 can (about 4 ounces) green chiles, drained and chopped
1/4 cup olive oil
1 egg, beaten


  1. Preheat oven to 325°F. Grease 9X5-inch loaf pan or four mini 5X3-inch loaf pans.
  2. 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.
  3. 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.

Muffin Variation

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.

Nutritional Information

Serving Size: 1/12th of large loaf
Calories 213
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 28 mg
Carbohydrate 25 g
Fiber <1 g
Protein 6 g
Sodium 351 mg

Check out more recipes for Mexican