Kraft's Mexican Monkey Bread

Krystal McDow


I got this from Kraft's Food and Family Cookbook. This is not a weight watcher recipe. However, I do like to point the points no matter how high they are.
Weight watcher points: 5 (1/2 biscuit)

☆☆☆☆☆ 0 votes
10 Min
45 Min


1 can(s)
(16.3 oz) refrigerated biscuits, quartered, divided
2 Tbsp
butter, melted
1 1/4 c
reduced fat shredded cheddar cheese, divided
3/4 c
drained canned sliced jalapeno peppers, divided
3/4 tsp
parsley flakes, divided
1/4 c
shredded mozzarella cheese


1Heat oven to 350 degree F.
2Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp parsley; top with combined mozzarella and remaining cheddar.
3Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
4Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes. Invert bread onto plate; remove pan. Serve bread warm.
5*Substitute: Substitute any flavor shredded cheese for the cheddar and/or mozzarella cheeses.
6*Healthy Living: Trim 30 calories and 3g of fat per serving by preparing with refrigerated reduced-fat biscuits

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Bread
Regional Style: Mexican