Lunch: Big Ray's Mexican Monkey Bread

Recipe by bfr610 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.

Ingredients

cooking spray
2 tablespoons butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
1 1/4 cups shredded Cheddar cheese, divided
3/4 cup jalapeno pepper slices, divided
3/4 teaspoon dried parsley flakes, divided
1/4 cup shredded mozzarella cheese

Instructions

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.

Reviews


Add a review for Big Ray's Mexican Monkey Bread

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now