Monday, September 17, 2018


Looking for a way to use up excess jalapeńo peppers from your garden harvest?  Look no further.  This Jalapeńo Cheese Bread is sure to top the charts.  Serve as a side with your favorite Latino salad or entree, for a tasty twist to your typical taco Tuesday. 


3/4 C Milk
2 tsp Lemon Juice
2 Eggs, beaten
2 tsp Garlic Powder
1 2/3 White Whole Wheat Flour
2/3 C Oats
1/4 C Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Jalapeńo, chopped
1/2 Green Pepper, chopped
1/2 C Shredded Cheddar Cheese
2 T Sesame Seeds (optional)

Poor lemon juice into milk and wait 5 min until buttermilk forms.  Mix in the beaten eggs and garlic powder.  Set aside.  In a separate bowl mix the whole wheat flour, oats, sugar, baking powder, baking soda, and salt.  Add milk and egg mixture to dry ingredients.  Fold in jalapeńo, green pepper and cheese.  Place in greased loaf pan and top with sesame seeds.  Bake 350 for 40-42 min.

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