Mexican Monkey Bread

Bobbie Hewitt Recipe

By Bobbie Hewitt Rebeladytn

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.


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

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

Directions

1
Heat oven to 350 and spray 9x5 in loaf pan with Pam. Melt butter with garlic and let cool. Stir in parsley flakes.
2
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.
3
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.

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