| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Breads, Mexican |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Monterey jack cheese — cut |
|
|
In 1-inch cubes |
| 3 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
ts |
Dried basil |
| 1 1/2 |
c |
Buttermilk baking mix |
| 1 |
tb |
Black olives — chopped |
| 1 |
tb |
Green chiles — chopped |
| 1 |
tb |
Dried tomatoes — optional |
INSTRUCTIONS
* 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 1/4 inch pieces. Remove 1/2 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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