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Monterey Jack Cheese Bread

4 ounces Monterey jack cheese -- cut in 1-inch cubes
3 eggs
1/2 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 1/2 cups buttermilk baking mix
1 tablespoon black olives -- chopped
1 tablespoon green chiles -- chopped
1 tablespoon dried tomatoes -- optional

* Substitute either cheddar or Swiss cheese for the Monterey Jack.
1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.
2. 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.
3. 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.
4. 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.

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