mexican cheese bread

Before I get into this, I have to tell you upfront that this isn’t an authentic Mexican recipe at all. What qualifies it to be called Mexican Cheese Bread is simply that you use some ingredients from Mexico. If you can’t find them, use the substitutes specified below, it will still be good.

I have to admit, there are some kinds of recipes that take some convincing for me to like enough to then make it to a blog post here. And it’s usually recipes that are not typical or classic, recipes that don’t quite fit into neat categories or are part of an ethnic cuisine.

This savory quick bread with Mexican ingredients is one such recipe. It didn’t whelm me over when I made it, but there was some kind of quality of the finished product that I liked, so here it is! What was that quality? A slight rubbery springiness with each slice of bread which I think comes from from the Oaxacan string cheese. That’s all. But that was enough.

It also makes a great toast in the morning that turns a nice toasted color, thanks to the sour cream and butter in it. It would also be great with a soup or a stew!

If you can’t find the Mexican ingredients, don’t fret, it will still be good. Use mozzarella or similar cheese (not the fresh moist Mozzarella, though), and regular sour cream and the dried oregano that you’ll find in most spice aisles in the grocery store. Yes, I know I’m taking liberties by calling it Mexican Cheese Bread. It’s really just a good cheese bread recipe with some Mexican ingredients.

mexican cheese bread

ingredients 

2 and 1/2 cups all-purpose flour

1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3 large eggs, room temperature

1 cup mexican sour cream

1/2 cup unsalted butter, melted

1 teaspoon dried oregano, preferably mexican oregano

1/2 cup chopped cilantro

2 cup shredded oaxaca cheese

method

Heat oven to 375 degrees F. and grease and line a 9 x 5 loaf pan. Set aside.

In a small saucepan, melt the butter over medium heat and add the dried mexican oregano and chopped cilantro, then remove from heat and set aside to cool somewhat.

Combine dry ingredients (the flour, baking powder, baking soda, and salt), and stir with a whisk and set aside. Combine the wet ingredients (the eggs, sour cream, melted butter with the oregano and cilantro) and stir with a whisk until combined.

Add the wet ingredients to the dry ingredients and then fold in the Oaxacan cheese. Do not overmix.

Add the dough to the loaf pan and level the top surface, then place in heated oven for 40-45 minutes until done.

Remove from oven and let cool about 5-10 minutes before removing from the pan and slice and serve.

2 responses to “mexican cheese bread”

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