This is without a doubt our favorite around the house. With a style all of its own, the Mexican fiesta is wonderful with soup, chicken salad, tuna, or just about any meal. This bread is similar to a Mexican cornbread, but it is made with flour not corn meal. Serves as a great complement to any of our southwestern style soups.
Add 1 and 1/4 cups of water and 1 well-beaten egg. Mix well and fold in 8 oz. of shredded cheese. Cheese may be your choice: mild cheddar, sharp cheddar, or velveeta. Pour into 12 regular size muffin tins or divide into 2 loaf pans, size 5 x 9. Bake at 400 degrees for 18-20 minutes.
Bleached enriched flour (bleached wheat flour, niacin, iron, thiamin mononi-trate, riboflavin, folic acid), baking powder (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, calcium sulfate, sugar, nonfat dry milk, vitamin A palmitate, vitamin D3, aged cheddar cheese (cultured milk, enzymes), buttermilk, cultured buttermilk, lecithin, dehydrated onion, bell pepper, chili peppers, garlic, paprika, cumin, celery seed, oregano, microcrys-talline cellulose, cayenne pepper, and bay leaf.