Chile cheese bread
...easy, fun, and festive
Chile cheese bread is a very easy bread recipe to make … it is particularly festive and fun. And if you decide you must “cheat,” you can just use a couple of tubes of those supermarket biscuits and avoid making the biscuit dough. A better idea is to use a favorite recipe of ours for home made biscuits.
PART ONE- making the dough…
3-3/4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
½ cup shortening
1-1/2 cups milk
Pour unsifted flour into bowl. Add baking powder and salt and blend well with spoon or spatula. Then cut in shortening with a pastry blender until the mix resembles coarse meal.
Add the milk and stir with a fork until just evenly moistened. Don't over-mix or your biscuits will be tough.
Gently knead about 20 times and then roll out to about 1/2 inch thickness.
PART TWO- the Mexican part...
1-1/2 cups mixed shredded Monterey Jack and Colby cheese
1 cup shredded medium or sharp cheddar cheese
1 can (4 oz.) chopped green chiles
(if you live in New Mexico, Arizona, Texas or South of the Border you will certainly want to substitute fresh or frozen roasted green chiles)
While preheating oven to 350 F, spray a 9 x 13 inch baking dish with cooking spray. Cut your biscuit dough into 1 inch squares and put in a good size bowl. Add the cheeses and chilies. Mix well. Spread evenly in baking dish. Bake 25 to 30 minutes until golden brown.
Cool for 10 minutes. Separate pieces into serving sizes.
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