Monterey jack cheese bread

Yield: 1 servings

Measure Ingredient
4 ounces Monterey jack cheese -- cut
\N \N In 1-inch cubes
3 \N Eggs
½ cup Milk
½ teaspoon Dried rosemary
½ teaspoon Dried basil
1½ cup Buttermilk baking mix
1 tablespoon Black olives -- chopped
1 tablespoon Green chiles -- chopped
1 tablespoon Dried tomatoes -- optional

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400 degrees. Grease an 8-inch pie plate. 2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into ¼ inch pieces. Remove ½ cup cheese from bowl and set aside for topping. 3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. 4. Pour into prepared pie plate.

Sprinkle top of batter with remaining cheese. Bake until bread is light golden brown, about 20 minutes. Cut into wedges to serve. Makes 4-6 servings.

NOTE: I also add one or all of the following: tablespoon of chopped green chiles, tablespoon of chopped black olives, or a tablespoon of chopped sun-dried tomatoes (packed in oil or rehydrated). If using these optional ingredients, add after processing other ingredients.

Stir in gently.

Recipe By : Jo Anne Merrill

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