Mexican Monkey Bread Recipe

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Mexican Monkey Bread

Kristin Miller


These were SOOOO good!

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(16 oz.) canned biscuits cut into quarters (can use reduced fat)
2 Tbsp
melted butter
1 1/4 c
shredded cheddar cheese ( can use low fat)
1/2 c
drained jalepeno slices (can use up to 3/4 cup if you like it really hot!)
3/4 tsp
parsley flakes
1/4 c
shredded mozarella cheese

Directions Step-By-Step

Heat oven to 350. Spray a 9x5 loaf pan with cooking spray. You can chop the jalepenos up a little or leave them sliced.
Dip about 1/3 of biscuts in melted butter and arrange in bottom of pan. Top with 1/2 cup cheddar cheese, 1/4 cup jalepenos and 1/4tsp parsely flakes. Repeat layers again.
Cover top with mozarella cheese and remaining cheddar cheese, jalepenos and parsely flakes.
Bake 40-45 mins. or until golden brown. Allow to cool 5 mins. before inverting onto plate. If you really can't take a lot of heat, you can reduce the amount of peppers to your liking. Serve warm.

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