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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.
Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
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.
Transfer the batter to the baking pan, filling no more than ¾ of the way up the pan. Bake until a cake tester comes out clean.
For a large loaf pan 9 ¼" x 5 ¼" x3" bake approximately 50-60 minutes.
For a medium loaf pan 8 ½" x 4 ½" x 2 ½" bake approximately 45-50 minutes.
For a small loaf pan 5¾" x 3 ¼" x 2 ¼" bake approximately 30-35 minutes.
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.