Bobbie Hewitt Recipe

Mexican Monkey Bread

By Bobbie Hewitt Rebeladytn

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Bobbie's Story

This is a fabulous bread that is so quick and easy to make. Once you make it the first time, you can tweek it up and make it your own. The best part it you just let everyone pull their own pieces off. I am all about adding extra cheese, butter and garlic myself.


1 can(s)
16.3 oz biscuits-quartered
5 Tbsp
1/2 tsp
garlic salt (opt)
1 tsp
shredded cheddar cheese
shredded mozeralla or mexican blend cheese
3/4 can(s)
drained and sliced jalapenos

Directions Step-By-Step

Heat oven to 350 and spray 9x5 in loaf pan with Pam. Melt butter with garlic and let cool. Stir in parsley flakes.
Dip 1/3 of the biscuit pieces in the butter mix and place in prepared pan. Top with 1/2 cup cheddar cheese and 1/4 cup of peppers (opt). You can sprinkle additional parsley on top if you want. Repeat layers covering with remaining dipped pieces, peppers and parsley. Top with combined Mozzarella and Cheddar cheeses.
Bake 40-45 minutes or until golden brown. Let stand 5 minutes, Invert onto plate and remove pan. Beautiful and delicious! I personally leave the peppers out for a more garlic cheese bread taste.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids

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Bobbie Hewitt Rebeladytn
Nov 20, 2011
You're very welcome. So glad you enjoyed it.
Lorraine Kendall LyekstaCooke
Nov 20, 2011
I am so glad I found and tried this recipe! I have made it twice since last week! My family and friends were very impressed at how great it looked and tasted. Thank you so much for sharing this EXCELLENT recipe!
Nov 20, 2011 - Bobbie Hewitt shared this recipe with discussion group: People with Fibromyalgia
Martine Riccardi chant1013
Nov 15, 2011
I'll definitely be trying this one Bobbie!!!
Sounds yummy :))