Monterey Jack Cheese Bread

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. ItÃ¢ÂÂs 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.

Cooking Method: Baking

Cuisine: Mexican

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 342.0

Dietary: Gluten-free, Vegetarian

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. ItÃ¢ÂÂs 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

4 ounce Monterey jack cheese, cut into 1-inch cubes
3 large eggs
0.5 cup milk
0.5 teaspoon dried rosemary
0.5 teaspoon dried basil
1.5 cup buttermilk biscuit mix
1 tablespoon black olives, chopped
1 tablespoon green chiles, chopped
1 tablespoon dried tomatoes, chopped (optional)

Directions

1
Preheat oven to 400ÃÂ°F (200ÃÂ°C).
2
Grease an 8-inch pie plate or round baking dish with butter or non-stick spray.
3
Cut the Monterey Jack cheese into 1-inch cubes.
4
Place the steel blade in your food processor work bowl.
5
Add the cheese cubes to the processor and pulse until chopped into small 1/4-inch pieces.
6
Remove about 1/2 cup of the processed cheese and set it aside for topping.
7
To the remaining cheese in the bowl, add eggs, milk, rosemary, basil, biscuit mix, olives, green chiles, and dried tomatoes (if using).
8
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.
9
Pour the batter into the prepared pie plate and spread evenly.
10
Sprinkle the reserved 1/2 cup of cheese evenly over the top of the batter.
11
Bake for 20 minutes, or until the bread is set and the top is light golden brown.
12
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 jalapeÃÂ±os 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.

Keywords: monterey jack, cheese bread, quick bread, savory, vegetarian, mexican style, buttermilk, herbs, easy dinner, comfort food, side dish, homemade, rosemary, basil, chiles, olives, baking, food processor

Read it online: https://www.chefs-mate.com/recipe/monterey-jack-cheese-bread/