Monterey Jack Cheese Bread

Recipe Ingredients

4 oz	113g	Monterey Jack cheese - cut in 1-inch cubes
3		Eggs
1/2 cup	118ml	Milk
1/2 teaspoon	2.5ml	Dried rosemary
1/2 teaspoon	2.5ml	Dried basil
1 1/2 cups	355ml	Buttermilk baking mix
1 tablespoon	15ml	Black olives - chopped
1 tablespoon	15ml	Green chiles - chopped
1 tablespoon	15ml	Dried tomatoes - optional

Recipe Instructions

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400F. Grease an 8-inch pie plate.

2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and set aside for topping.

3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula.

4. Pour into prepared pie plate. Sprinkle top of batter with remaining cheese. Bake until bread is light golden brown, about 20 minutes. Cut into wedges to serve. Makes 4-6 servings.

NOTE: I also add one or all of the following: tablespoon of chopped green chiles, tablespoon of chopped black olives, or a tablespoon of chopped sun-dried tomatoes (packed in oil or rehydrated). If using these optional ingredients, add after processing other ingredients. Stir in gently.

Source:
Jo Anne Merrill

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