This Monterey Jack Cheese Bread is a comforting, savory treat that bridges the gap between bread and casserole. Made with a simple biscuit mix base, it’s incredibly easy to prepare yet delivers a rich, cheesy flavor profile. The addition of dried rosemary and basil provides an earthy aromatic note, while chopped black olives and green chiles add a subtle Mexican-inspired kick. The texture is soft and fluffy inside with a delightful golden-brown crust. ItâÂÂs perfect served warm as a side dish for soups or stews, or as a hearty snack. This recipe is ideal for weeknight meals when you want something homemade but quick.
Monterey Jack Cheese Bread
Description
This Monterey Jack Cheese Bread is a comforting, savory treat that bridges the gap between bread and casserole. Made with a simple biscuit mix base, it&# 226;ÂÂs incredibly easy to prepare yet delivers a rich, cheesy flavor profile. The addition of dried rosemary and basil provides an earthy aromatic note, while chopped black olives and green chiles add a subtle Mexican-inspired kick. The texture is soft and fluffy inside with a delightful golden-brown crust. ItâÂÂs perfect served warm as a side dish for soups or stews, or as a hearty snack. This recipe is ideal for weeknight meals when you want something homemade but quick.Ingredients
Directions
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Preheat 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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Place the steel blade in your food processor work bowl.
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Add the cheese cubes to the processor and pulse until chopped into small 1/4-inch pieces.
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Remove about 1/2 cup of the processed cheese and set it aside for topping.
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To the remaining cheese in the bowl, add eggs, milk, rosemary, basil, biscuit mix, olives, green chiles, and dried tomatoes (if using).
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Process the mixture until the batter is smooth, about 10-15 seconds, stopping once to scrape down the sides of the bowl with a rubber spatula.
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Pour the batter into the prepared pie plate and spread evenly.
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Sprinkle the reserved 1/2 cup of cheese evenly over the top of the batter.
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Bake for 20 minutes, or until the bread is set and the top is light golden brown.
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Let cool for 5 minutes before cutting into wedges and serving warm.
Nutrition Facts
Servings 8
- 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
Ingredient Substitutions: You can substitute Monterey Jack cheese with cheddar or Swiss cheese if preferred. For a spicier version, use jalapeños instead of green chiles.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tip: If you don't have a food processor, you can mix the dry ingredients and wet ingredients in a large bowl with a whisk, then fold in the chopped cheese and mix-ins by hand.
Serving Suggestion: This bread pairs wonderfully with tomato soup, chili, or as a side for a Mexican-inspired dinner.
