Mexican Monkey Bread

This is a favorite dish to take to friends and family from Springfield Moms reader Kim Cobb who found this recipe from Kraft Foods magazine “Food & Family.”

Mexican Monkey BreadMexican monkey bread closeup

1 can (16.3 oz.) refrigerated biscuits, quartered

2 tbsp. butter, melted

1 1/4 c. shredded cheddar cheese

3/4 c. drained canned sliced jalapeno peppers

3/4 tsp. parsley flakes

1/4 c. shredded mozzarella cheese

  • Heat oven to 350 degrees.
  • Spray 9×5 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 cheese, 1/4 cup peppers, and 1/4 tsp. parsley; repeat layers.
  • Cover with remaining dipped biscuit pieces, peppers, and parsley; top with combined mozzerella and remaining cheddar.
  • Bake 40-45 minutes or until golden brown. Let stand for 5 min. Invert bread onto plate; remove pan. Serve bread warm.

Kim offers salsa as well as ranch dressing on the side for dipping.

Mexican monkey bread

Our tip: We substituted New Mexican hatch chiles instead of jalapenos. Delicious!

 

 

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