Big Ray's Mexican Monkey Bread

Name: Big Ray's Mexican Monkey Bread
Total time: 45 min
Yield: 12 Servings
Ingredients: Cooking spray; 🧈 2 tablespoons butter, melted; 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters; 🧀 1 ¼ cups shredded Cheddar cheese, divided; 🧀 ¼ cup shredded mozzarella cheese; ¾ teaspoon dried parsley flakes, divided; ¾ cup jalapeno pepper slices, divided

Cost $10, save $15

Source: Recommended by CookPal

45 Min
12 Servings
$10

Big Ray's Mexican Monkey Bread

Cost $10, save $15

Source: Recommended by CookPal

45 Min
12 Servings
$10

INGREDIENTS

Base
- Cooking spray
- 🧈 2 tablespoons butter, melted
- 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
Cheese and Seasoning
- 🧀 1 ¼ cups shredded Cheddar cheese, divided
- 🧀 ¼ cup shredded mozzarella cheese
- ¾ teaspoon dried parsley flakes, divided
Vegetables
- ¾ cup jalapeno pepper slices, divided

STEPS

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.

Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.

Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.

Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.

Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

NUTRIENTS

Per 1 serving

🔥

195

Calories

6
Protein
17
Carbs
11
Fats

💡 To make it spicier, use additional jalapeño slices or a pinch of chili flakes.Serve with a side of salsa or sour cream for dipping.Any leftovers can be reheated in an oven or toaster oven for the best texture.