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

How to Make Kraft's Mexican Monkey Bread


  1. Heat oven to 350 degree F.
  2. Spray 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.
  3. Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
  4. Bake 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

Printable Recipe Card

About Kraft's Mexican Monkey Bread

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

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