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Chili Cheese Bread

November 5, 2009

Guests think this is a lot more complicated than it is.  This tasty cheese bread makes a nice accompaniment to vegetable soup, but I have served it with BBQ instead of cornbread, too.


4 cups Bisquick
2 cups  (8 oz.) Kraft shredded Colby Monterey Jack cheese
1 1/2 cup milk
2 eggs, beaten
1/2 cup butter, melted
1 (4 oz.) can chopped green chilies, drained
1/4 tsp. cayenne pepper


Preheat oven to 350 degrees. Gently mix Bisquick with cheese. Stir together remaining ingredients, then add to the Bisquick and cheese; mix well.

Pour into greased 9 x 5 inch loaf pan. Bake 55 minutes.

Cool 10 minutes, then cut into desired portion sizes and remove from pan.

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