Tex Mex Bread With Monterey Jack And Chilies Bread Machine Recipes

JALAPENO BREAD I

Jalapeno Bread I image

Easy to make jalapeno bread, nice and spicy!!

Provided by Nicole Cassidy

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons white sugar
½ cup shredded Monterey Jack cheese
6 tablespoons fresh chopped jalapeno peppers
3 cups bread flour
½ tablespoon active dry yeast

Steps:

Add ingredients according to the bread machine manufacturer's directions.
Set your machine on regular basic bread.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 27.3 g, Cholesterol 4.2 mg, Fat 2 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 2.3 g

TEX-MEX QUICK BREAD

Tex-Mex Quick Bread image

Make and share this Tex-Mex Quick Bread recipe from Food.com.

Provided by PaulaG

Categories Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 cup shredded monterey jack cheese
1/2 cup cornmeal
1/2 cup sun-dried tomato, coarsely chopped
1 (4 1/4 ounce) can black olives, drained and chopped
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 (4 1/2 ounce) can green chilies, drained and chopped
1/4 cup olive oil
1 large egg, beaten

Steps:

Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.

MEXICAN BREAD

Mexican Bread image

Chopped green chilies and flakes of red pepper provide flecks of color in every slice of this large loaf. Slightly spicy with ground cumin, it's great for sandwiches or as an accompaniment to mild soups.

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
1/2 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
1 tablespoon butter, softened
2 tablespoons sugar
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon nonfat dry milk powder
1 tablespoon ground cumin
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/2 teaspoons active dry yeast

Steps:

In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions; (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Categories Bread Cheese Pepper Bake Basil Cornmeal Corn Bon Appétit

Yield Serves 12

Number Of Ingredients 14

Ingredients

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

Steps:

Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
Cut corn bread into squares.