Even though the weather is getting warmer (at least for the most part), I find myself craving chili and hearty dishes. It must be all the rain because other days I'm all about the bbq. Spring sure is strange like that. For those days when you want a bowl of something comforting to warm your bones, this quick bread is the perfect compliment. For me it's kind of like a fancy biscuit with a bit more flavor. If you're turned off by spicy dishes, don't let the peppers in this recipe turn you off. Instead of being spicy, the bread is simply flavorful and...warm for lack of a better word. Quite lovely really.
For this recipe you can use one 8×3 inch loaf pan or a standard cupcake pan like I did here. I didn't have any bell pepper on hand so I skipped it, but it's up to you.
Would I make this again? Yes.
2 cups AP 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 canola oil
1 4-ounce can chopped green chiles
3 Tbsp. finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red or orange bell pepper
Preheat the oven to 375 and grease an 8×3 inch loaf pan.
1. Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and stir until it’s evenly distributed throughout the mixture.
2. Whisk the milk, oil, egg, green chiles, jalapeno, and bell pepper in another bowl. Make a well in the center of the flour mixture, and pour the milk mixture in the center. Briefly blend with a spatula, until the dry ingredients are just incorporated.
3. Pour the batter into the prepared pan. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.
Source: Ella Says Opa