During the pandemic, we’ve tried a few quick bread recipes, because yeast cannot be found anywhere. This bread is so creamy and moist that it’s going to be on the menu at the Kerrian house long after Covid19 has left the planet. Sheila played around with the balance of peppers, and finally decided to leave out habanero pepper, since that one is harder to find in the average grocery store. We can toast the cheesy bread for breakfast or serve it for lunch/dinner with chili.
"Jalapeno Mexican Cheese Bread"
Author: Sheila Kerrian
Recipe type: bread
- 2 1/4 cups all purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon brown sugar
- 1 teaspoon powdered garlic
- 1 teaspoon sea salt
- 6 ounces (1 package) shredded Mexican 3 or 4 cheese mix
- 1/4 cup drained, diced jalapeno peppers (canned Old El Paso works well)
- 2 Tablespoons diced fresh red bell pepper
- 1 extra large egg
- 1 cup 2 % milk
- 3 Tablespoons melted margarine
- Thoroughly whisk dry ingredients together in large bowl.
- Add shredded cheese, jalapeno peppers, and red bell pepper, and stir.
- Combine milk, egg, and butter in small bowl and beat lightly with a fork.
- Make a well in the center of the cheese/flour combination and pour the liquid into the well. Blend dry and wet ingredients together with a large spoon, being careful to spread the peppers throughout.
- Pour the mixture into a greased and floured 9”x5” bread pan.
- Bake for 45+ minutes in 350 degree oven until golden brown on top and done in the center - skewer inserted in center will come out clean. Edges of the loaf should pull away from the sides of the pan in final five minutes of baking.
- Cool in the pan on a rack. Slice, serve and enjoy.
First and foremost, the listed ingredients have been easy to find at the store. We make extra every time and pass it around to the neighbors. Give it a try. 🙂
* Photos taken in the Kerrian Kitchen
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