This is, yet another, recipe that came through on my Google Reader that I just couldn’t resist. I immediately thought it would go great with the Chicken Chili I was planning to make, or maybe it was the other way around. No matter, it was definitely on the menu for a cold Saturday night at our house. My only “issue” with this recipe was the baking time. It might have just been my oven, but the original recipe calls for baking for 45 to 50 minutes, and I wish I would have left it in for 50 to 55 minutes. Seems slight, but I would have liked every slice to have the flaky, buttery texture that the end pieces and top seemed to have, as the middle and bottom were a little mushy. Great flavor though, and I will be making again sometime soon.
- 2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 Tbsp Baking Powder
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 4 oz. /1 cup Sharp Cheddar Cheese, shredded
- 1 cup whole milk
- 1/3 cup vegetable oil
- 1 egg
- 1 4 oz. can Chopped Green Chiles
- 3 Tablespoons Jalapeño, veined, seeded, and finely chopped
- 1/2 cup Red Pepper, finely chopped
- Preheat the oven to 375⁰. Grease or spray an 8×3 inch loaf pan.
- Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.
- Whisk the milk, oil, egg, green chiles, jalapeño, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefly blend with a spatula, only until the dry ingredients are just incorporated.
- Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 50 to 55 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.