Ingredients for Tex Mex Quick Bread
- 3 cups all-purpose flour
- 1/2 cup shredded Monterey Jack cheese
- Cornmeal
- Sun Dried Tomato
- Black Olives
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Milk
- 1 (4 ounce) can diced green chilies, drained
- Olive Oil
- 2 large eggs
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup shredded cheddar cheese
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How to Make Tex Mex Quick Bread
- Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan or three 5x3 inch loaf pans, or line 12 muffin cups with paper liners.
- In a large bowl, combine the following ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ½ cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 (4 ounce) can diced green chilies, drained; 1 cup shredded cheddar cheese; ½ cup shredded Monterey Jack cheese.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For a loaf: Pour batter into prepared loaf pan(s). Bake a 9x5 inch loaf for 45-50 minutes, or 5x3 inch loaves for 30-35 minutes.
- For muffins: Fill prepared muffin cups about ¾ full. Bake for 20-25 minutes.
- In both cases, bake until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
22g
Fat
16g
Carbs
8g
