It’s been pretty hot here lately, so I figured what better recipe to post than a slightly spicy, very flavourful and cheesy Chili Cheese Bread? It’s a simple quick bread to prepare, and I think it would be an awesome choice for any summer picnic or BBQ.

This bread is extremely moist, with a slight crunch on the top crust. It uses three different types of peppers: fresh jalapeno, some canned peppers and red bell pepper, so there’s a definite heat to the bread, as well as a freshness coming from the bell pepper. The cheese, of course, only makes the bread more flavourful.

I reduced the amount of pepper used in the recipe. For me, I could’ve had things a little spicier, but since I was making it for others who aren’t all that impressed with spicy foods, I reduced it. However, some still found it spicy, so take care when choosing the amount of your peppers. I used canned jalapeno peppers, so but only half the can.

Given how easy this bread is to make, and just how packed with flavour it is, I can see myself making it time and time again.

Chili-Cheese Bread
Adapted from Pink Parsley Catering, adapted from Savory Baking, Mary Cech

2 cups all-purpose flour
2 teaspoons granulated sugar
1 Tablespoon baking powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 ounces (1 cup) sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup vegetable oil
1 egg
1 4-ounce can chopped green chilies
3 Tablespoons finely chopped jalapeno chili, veined and seeded
1/2 cup finely chopped red bell pepper

1. Preheat the oven to 375, and  grease or spray an 8×3 inch loaf pan.

2. 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.

3. Whisk the milk, oil, egg, green chilies, 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.  Briefly blend with a spatula, only until the dry ingredients are just incorporated.

4. 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.

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