How to make it

  • Preheat oven 375 degrees and place a rack in the upper third part of the oven.
  • Butter a 10-inch pie plate or a quiche pan or a deep-dish pizza pan with 2 tablespoons of the butter.
  • By far the best choice is a pan made of pottery--it produces an evenly browned, crusty bottom.
  • Place the first 7 ingredients in a food processor and blend for a second or two. Add the egg and buttermilk and blend for just 4 seconds more. The best method, since you want to avoid any hint of overbeating, is to pulse the dough once, scrape down the sides of the bowl with a rubber spatula and then pulse once more. You need to go only far enough for the dry and wet ingredients just to be blended.
  • Spread half the dough in an even layer in the pan, then top with the sliced cheese. Try to cover as much of surface as you can but leave a 1/2-inch margin around the edges. Dot the cheese all over with the green chilies. Drop the rest of the dough over the filing with a tablespoon.
  • Spread this top layer evenly with a knife, then dot with the remaining 2 tablespoons of butter.
  • Bake for 40-45 minutes. The finished bread will be raised and hollow sounding when you thump it in the center, and the top should be lightly browned. For a browner top crust, you can finish the loaf by running it under a broiler flame for 1 last minute. Serve immediately, or within half a n hour, cutting the bread into pie-shaped wedges directly in its baking pan.

Reviews & Comments 3

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    " It was excellent "
    dizzzykipper ate it and said...
    You have some fabulous easy bread recipes.
    I love this one too.
    thanks for sharing
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    " It was excellent "
    lori4flavor ate it and said...
    Sounds great, I love savory breads and herbs! Thank you for sharing :) Bookmarked ^5
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    " It was excellent "
    dollhead ate it and said...
    Sounds real tasty! Thanks for the share!
    Was this review helpful? Yes Flag

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