Monterey Jack Cheese and Sun-Dried Tomato Quick Bread

A wonderfully tasty quick bread, with preparation taking less than fifteen minutes. Cooking time 45 minutes plus, given the reliability of your oven temperature. Bread is done when inserted toothpick is removed clean.

Recipe:

• 1 1/2 cups unbleached all purpose flour
• 1 1/2cups Monterey Jack cheese
• 1/2 cup cornmeal
• 1/2 cup sun-dried tomatoes, not in oil, chopped as desired
• 1 4 1/4th oz can black olives, drained, chopped
• 4.5 oz can green chilies, drained, chopped
• 1/2 cup white onions, sauteed in olive oil until tender
  
• 1/4th cup sugar
  
• 1 1/2 tsp baking soda
• 1/4th cup sugar
• 1 tsp baking soda
• 1 cup milk
• 1 4.5 oz can green chilies, drained, chopped
• 1/4th cup olive oil
• 1 large egg, beaten
• butter for greasing pan
  

Instructions:

Preheat oven to 325. Generously grease 9X5 inch loaf pan with butter.

In a large bowl (I used my Kitchenaid), blend all ingredients except for flour. Do not over mix. When done, add flour and combine only until mixed.

Pour into prepared loaf pan, bake for 45 minutes or until inserted toothpick is removed clean. Cool for fifteen minutes then transfer to rack.

Great with Southwestern Chicken Chowder with Roasted Poblano Peppers and Corn.

My grade: A

* adapted from this recipe.