See Also: Tex-Mex Quick Bread(recipes)
Quick garlic bread(recipes)
Walnut-Chocolate Quick Bread(recipes)
Cherry Eggnog Quick Bread(recipes)
quick-set(dictionary)
quick(3)(dictionary)
quick(2)(dictionary)
quick(1)(dictionary)
Quick S' More(recipes)
quick(4)(dictionary)

Tex-Mex Quick Bread (recipes)


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