Nacho Cheese Loaf
Makes:
one 9 × 5-inch (2 L) loaf (12 to 16 slices)
Prep Time:
15 minutes
Cook Time:
75 minutes
Category:
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
Think about a large pan of nachos—tortilla chips smothered with melting cheese, sprinkled with jalapeno peppers and green onions, and dipped in salsa and then sour cream. Now take that combination of flavours and imagine them in a moist, cheese-laden loaf that is so much easier to pack into lunches or eat on the go!
NOTES:
Maseca is finely ground cornmeal used to make corn tortillas. Although it has a finer texture than cornmeal, the loaf bakes up just as nicely with a stronger “tortilla chip” flavour. Some grocery stores carry it, or look for maseca in Latin American specialty grocers.
If this loaf is a day or two old, try toasting it. It won’t toast up crispy, but it softens nicely and wakes up the nacho flavours—and no cheese will ooze into your toaster.
Ingredients
- 2 cups (300 g) all-purpose flour
- 1 cup (165 g) cornmeal (or 1 cup/115 g maseca)
- ¼ cup (60 g) granulated sugar
- 2 tsp chili powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups (135 g) coarsely grated cheddar cheese
- ¼ cup (25 g) finely grated Parmesan cheese
- 1 cup (250 mL) tomato salsa
- ½ cup (125 mL) full-fat sour cream
- ⅓ cup (80 mL) vegetable oil
- 2 large eggs
- 3 sliced green onions
- ¼ cup (60 mL) chopped pickled jalapenos (optional)
- 2 Tbsp (30 mL) pickled jalapeno juice or fresh lime juice
Step by Step Instructions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9 × 5-inch (2 L) loaf pan and line the long sides so that the parchment hangs over the edge of the pan.
Step 2
Whisk the flour, cornmeal (or maseca), sugar, chili powder, baking powder, baking soda and salt together to combine. Stir in the cheddar and Parmesan.
Step 3
In a separate bowl, whisk together the salsa, sour cream, oil and eggs. Add this mixture all at once to the dry ingredients and stir gently until evenly combined (the batter will be thick). Stir in the green onions, jalapenos (if using) and pickled jalapeno juice (or lime juice). Scrape the batter into the prepared pan and spread to level it. Bake for 60 to 75 minutes, until a skewer inserted in the centre of the loaf comes out clean.
Step 4
Cool the loaf in the pan on a cooling rack for 15 minutes, and then turn it out of the pan onto the rack to cool for at least 15 minutes more before slicing. The loaf is delicious served warm or at room temperature. It will keep, well wrapped, for up to 3 days, or can be frozen for up to 3 months.
