We are limited with our baking in Arizona because we don’t have a lot of supplies, so this recipe jumped out because we had everything. We halved the recipe and used muffin tins because we don’t have a loaf tin. For Pepper Jack Bread you mix 6 cups all-purpose flour with 2 tbsp baking powder, 2 tsp salt, 2 cups grated pepper jack cheese and 1 cup cheddar cheese. Add 2 cups milk, 2 eggs beaten and 6 tbsp melted butter. Stir it up and add 1 cup sour cream, 1 can drained diced green chiles and 1 can drained fire roasted tomatoes.
Bake loaves at 350F for 50 mins, muffins for 22-25 mins. Check to see if a wooden pick comes out clean from the centre of the bread. Leave to cool in the tins for 30 minutes and then remove and cool completely, or dig them out while they’re still hot and eat them while they’re burning your mouth because they are so good!
Cheryl and Becky