Big Ray's Mexican Monkey Bread recipe

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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
¾ cup jalapeno pepper slices, divided
¾ teaspoon dried parsley flakes, divided
¼ cup shredded mozzarella cheese

Nutrition Info

194.8 calories
carbohydrate: 17 g
cholesterol: 19.3 mg
fat: 11.4 g
fiber: 0.4 g
protein: 6.1 g
saturatedFat: 5.3 g
servingSize: -
sodium: 481.4 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

  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.

Recipe Yield

1 loaf

Recipe Note

I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.

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