This quick and easy Monterey Jack bread is a delightful savory treat that combines the richness of melted cheese with the comforting texture of biscuits. Using a food processor makes the dough come together in moments, ensuring a tender crumb every time. The addition of dried rosemary and basil adds an aromatic, earthy depth that complements the mild, creamy Monterey Jack perfectly. Optional additions like black olives, green chilies, and sun-dried tomatoes bring a vibrant Mexican-inspired flair, making it ideal for brunch or a casual appetizer. It’s warm, gooey, and incredibly satisfying straight from the oven.
Monterey Jack Bread (Food Processor)
Description
This quick and easy Monterey Jack bread is a delightful savory treat that combines the richness of melted cheese with the comforting texture of biscuits. Using a food processor makes the dough come together in moments, ensuring a tender crumb every time. The addition of dried rosemary and basil adds an aromatic, earthy depth that complements the mild, creamy Monterey Jack perfectly. Optional additions like black olives, green chilies, and sun-dried tomatoes bring a vibrant Mexican-inspired flair, making it ideal for brunch or a casual appetizer. It&# 226;ÂÂs warm, gooey, and incredibly satisfying straight from the oven.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Grease an 8-inch pie plate or round baking dish with butter or non-stick spray.
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Cut the Monterey Jack cheese into 1-inch cubes.
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Fit the steel knife blade into the food processor work bowl.
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Process the cheese cubes until they are chopped into small, 1/4-inch pieces.
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Remove 1/2 cup of the processed cheese from the bowl and set aside for topping.
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Add the eggs, milk, dried rosemary, and dried basil to the remaining cheese in the food processor.
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Pulse briefly to combine the wet ingredients and herbs.
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Add the buttermilk biscuit mix to the food processor.
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Pulse just until the dough begins to come together; do not overmix.
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If using, fold in the chopped black olives, green chilies, and dried tomatoes by hand.
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Transfer the dough mixture to the prepared pie plate and press down evenly to form a flat layer.
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Sprinkle the reserved 1/2 cup of cheese evenly over the top of the dough.
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Bake for 25 to 30 minutes, or until the top is golden brown and the center is set.
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Allow to cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 342.0kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 21.0g105%
- Cholesterol 87.0mg29%
- Sodium 321.0mg14%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.0g0%
- Sugars 1.8g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly with plastic wrap or foil and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in a toaster oven or microwave.
Variations: For a spicier kick, substitute Monterey Jack with Pepper Jack cheese. You can also add cooked bacon bits or ham for a heartier version.
Tips: If you don't have a food processor, you can grate the cheese by hand and mix the ingredients in a large bowl until a dough forms.
Serving: This bread pairs well with tomato soup, chili, or as a side dish for tacos and burritos.
