- 1 Tb vegetable oil
- 1/2 of an onion, diced
- 1/4 of a red bell pepper, diced
- 1 clove garlic, minced
- 1/4 cup Crema Mexicana (you could substitute sour cream if desired)
- 1/4 cup milk
- 1 egg
- 1 1/2 cups Bisquick
- 1 cup blend of white & yellow cheddar cheese, divided use
- 2 Tb salted butter
- 1/2 tsp garlic salt
- 2 Tb Cilantro, finely chopped
Preheat your oven to 400 and butter a 9″ inch cake pan.
Using a small skillet over medium heat add the vegetable oil, onions, bell peppers and garlic and saute until they become tender. In a small bowl whisk the Crema Mexicana, milk and egg together. In a large bowl add the Bisquick and a 1/2 cup of the cheddar cheese tossing together until the cheese is well coated. Add the onions, peppers and garlic mixture into the dry ingredients, then pour in the wet ingredients and stir together until just mixed. Spread the batter into the buttered cake pan.
Melt the 2 tablespoons of butter and stir in the garlic salt until well blended. Drizzle this mixture over the batter and top by sprinkling the Cilantro over that. Bake for 15 minutes then sprinkle with the remaining 1/2 cup of cheddar cheese and return to the oven and bake for an additional 5 to 7 minutes, until golden brown. Serve immediately. We love to top it off with a little butter.
Suggestions: Use any type of bell pepper that you like or try using a blend of red, green and yellow. You want to spice it up? Try adding some jalapeno. We love to eat this bread with our scrambled eggs in the morning.