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Tex-Mex Quick Bread
Tex-Mex Quick Bread
Yield: Makes 1 large loaf or 4 small loaves
Ingredients:
1-1/2cups all-purpose flour
1cup (4 ounces) shredded Monterey Jack cheese
1/2cup cornmeal
1/2cup coarsely chopped sun-dried tomatoes packed in oil
1can (about 4 ounces) chopped black olives, drained
1/4cup sugar
1-1/2teaspoons baking powder
1teaspoon baking soda
1cup milk
1can (about 4 ounces) green chiles, drained and chopped
1/4cup olive oil
1egg, beaten
Preparation:
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.Yield: Makes 12 muffins.
Nutritional Information:
Serving Size: 1/12th of large loaf
Protein
6 g
Fiber
Carbohydrate
25 g
Cholesterol
28 mg
Saturated Fat
3 g
Total Fat
10 g
Calories
213
Sodium
351 mg
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