Tex-Mex Quick Bread

12 ingredients
5 steps

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup shredded monterey jack cheese
  • 1/2 cup cornmeal
  • 1/2 cup sun-dried tomato, coarsely chopped
  • 1 (4 1/4 ounce) can black olives, drained and chopped
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 (4 1/2 ounce) can green chilies, drained and chopped
  • 1/4 cup olive oil
  • 1 large egg, beaten

Directions

  1. 1
    Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
  2. 2
    In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
  3. 3
    Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
  4. 4
    Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
  5. 5
    These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.

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