Cup of Yum
1. Preheat the oven to 350 degrees. Grease and flour 1 large 9 ¼" x 5 ¼" x3" loaf pan or several smaller loaf pans or muffin tins. Set aside.
2. Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
3. In a small bowl or two-cup measuring cup, add the milk, egg and vegetable oil. Whisk to combine. Add the wet ingredients to the dry ingredients beating with a whisk until well combined. Stir in the chilies and nuts.
4. Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake until a cake tester comes out clean.
5. For a large loaf pan 9 ¼" x 5 ¼" x3" bake approximately 50-60 minutes
6. For a medium loaf pan 8 ½" x 4 ½" x 2 ½2" bake approximately 45-50 minutes
7. For a small loaf pan 5¾" x 3 ¼" x 2 ¼" bake approximately 30-35 minutes
8. Let bread cool for 15-20 minutes in the pan before turning out on a wire rack to continue cooling, or slice and serve warm with butter.

FOR FIRE ROASTED PEPPERS AT HOME:

Cup of Yum
1. If you have a gas stovetop or on your outside barbecue grill, you can place a whole poblano or other pepper directly over the burner to char. Turn the pepper every minute or two with a pair of tongs until blackened and tender. Transfer the pepper to a bowl and cover tightly with plastic wrap. Let the pepper cool to room temperature. Peel off the skins and remove the seeds. Chop to use in the recipe.