Tex Mex Quick Bread Food

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TEX-MEX QUICK BREAD



Tex-Mex Quick Bread image

Make and share this Tex-Mex Quick Bread recipe from Food.com.

Provided by PaulaG

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup shredded monterey jack cheese
1/2 cup cornmeal
1/2 cup sun-dried tomato, coarsely chopped
1 (4 1/4 ounce) can black olives, drained and chopped
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 (4 1/2 ounce) can green chilies, drained and chopped
1/4 cup olive oil
1 large egg, beaten

Steps:

  • Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
  • In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
  • Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
  • Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
  • These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.

TEX-MEX BREAD WITH MONTEREY JACK AND CHILIES (BREAD MACHINE)



Tex-Mex Bread With Monterey Jack and Chilies (Bread Machine) image

Make and share this Tex-Mex Bread With Monterey Jack and Chilies (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup water
1/4 cup chopped canned green chili
1/2 teaspoon salt
1 tablespoon sugar
3 3/4 cups bread flour
1/2 cup shredded monterey jack cheese
4 slices cooked crisp bacon, crumbled
3/4 teaspoon bread machine yeast or 3/4 teaspoon fast rising yeast

Steps:

  • Measure ingredients into baking pan in the order recommended by the manufacturer.
  • Insert pan into the oven chamber.
  • Select Sweet Cycle; press start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.
  • Serve with homemade stew.

Nutrition Facts : Calories 270.4, Fat 4.4, SaturatedFat 2, Cholesterol 10.7, Sodium 278.2, Carbohydrate 47, Fiber 1.8, Sugar 2, Protein 9.5

TEX-MEX SPOON BREAD (LOW-FAT)



Tex-Mex Spoon Bread (Low-Fat) image

This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.

Provided by lynnski LA

Categories     Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups corn kernels
1 cup vegetarian broth, chicken flavored
1 cup skim milk
1/2 cup yellow cornmeal
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup green chili, diced
1 jalapeno chile, stemmed, seeded and diced
2 eggs, lightly beaten
salt and pepper, to taste
1 teaspoon sugar
2 egg whites
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
  • Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
  • Add onion mixture and beaten eggs to the cornmeal mixture.
  • Season with salt and pepper.
  • In a separate bowl, beat the egg whites with sugar until stiff.
  • Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
  • Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
  • Sprinkle Parmesan cheese on top.
  • Place the pan in a larger pan partly filled with warm weater.
  • Bake for 45 to 60 minutes.
  • Allow the spoon bread to set for 5 minutes before serving.

Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1

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