Monterey Jack- Jalapeno Chorizo Quick Bread
Recipe: #21750
November 14, 2015
Categories: Breads, Pork Sausage, Game/Sports Day Sunday Dinner, Oven Bake, Quick Breads, Flour, Spicy, more
"A good bread that goes well with a meal or a snacking. Variations for a lowfat version; you can use vegetarian mexican chorizo and lowfat cheese, it has the same flavors, and is still delicious!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (243.2 g)
- Calories 569.4
- Total Fat - 28.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 82.2 mg
- Sodium - 1022.7 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 2.6 g
- Sugars - 13.9 g
- Protein - 19.8 g
- Calcium - 505.4 mg
- Iron - 1.8 mg
- Vitamin C - 62.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400ºF. Spray 9×5-inch loaf pan with nonstick baking spray and set aside.
Step 2
In a heavy skillet, cook the chorizo with red bell pepper and jalapeno peppers until chorizo is cooked through, stirring to break up sausage. Drain well, remove from heat, stir in green onions, and cool.
Step 3
In a large bowl, combine the flour, sugar, baking powder and soda, salt and chipotle powder and stir to combine.
Step 4
In a small bowl, combine egg, buttermilk, honey and vegetable oil and beat until well combined. Add cheese along with chorizo mixture and stir gently.
Step 5
Pour batter into prepared pan.
Step 6
Bake in preheated oven at 400ºF for 30 to 40 minutes until bread is deep goldenbrown and bread pulls away from sides of pan. Remove from pan and cool slightly on wire rack.
Step 7
Cut into thick slices and serve warm.
Tips
No special items needed.
0 Reviews
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