Monterey Jack Cheese Bread
Contributor: Jo Anne Merrill

4 oz Monterey jack cheese; cut in 1-inch cubes
3 eggs
1/2 c milk
1/2 tsp dried rosemary
1/2 tsp dried basil
1 1/2 c buttermilk baking mix
1 tb black olives; chopped
1 tb green chiles; chopped
1 tb dried tomatoes; optional

* You can substitute either cheddar or Swiss cheese for the Monterey Jack.

Preheat oven to 400 degrees. Grease an 8-inch pie plate. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and set aside for topping. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pour into prepared pie plate. Sprinkle top of batter with remaining cheese. Bake until bread is light golden brown, about 20
minutes. Cut into wedges to serve. Makes 4-6 servings.

NOTE from the contributor:
I also add one or all of the following: tablespoon of chopped green chiles, tablespoon of chopped black olives, or a tablespoon of chopped sun-dried tomatoes (packed in oil or rehydrated).