Chile Cheese Bread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
2 cups all-purpose flour
2 tsp granulated sugar
1 Tbsp baking powder
1 tsp freshly ground black pepper
1 tsp salt
4 oz (1 cup) sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup vegetable oil
1 (4-oz) can chopped green chiles
3 Tbsp finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red bell pepper
Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan.
Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.
Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefily blend with a spatula, only until the dry ingredients are just incorporated.
Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.