Big Ray's Mexican Monkey Bread

This cheesy pull-apart bread is made with refrigerated biscuit dough and jalapeno peppers for an easy spicy treat.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 195 Calories

Ingredients

• 2 tablespoons butter, melted
• cooking spray
• 0.25 cup shredded mozzarella cheese
• 1.25 cups shredded Cheddar cheese, divided
• 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each
• 0.75 cup jalapeno pepper slices, divided
• 0.75 teaspoon dried parsley flakes, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.