I served this Mexican Monkey Bread with PW's cauliflower soup the other night. My hubby and I loved it! It's buttery, cheesy, and the jalapenos add a great kick to it!
This bread is best when served right out of the oven; however, we made ham sandwiches out of it the following day and they sure were good!
Mexican Monkey Bread
Source: Kraft Magazine
1 can (16.3oz) Pillsbury refrigerated biscuits, quartered
2 T. melted butter
1 1/4 c. Kraft Shredded Cheddar Cheese
3/4 c. drained, canned, sliced jalapeno peppers
3/4 t. parsley flakes
1/4 c. Kraft Shredded Mozzarella Cheese
Heat oven to 350 degrees.
Spray a 9x5" loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter and place in pan. Top with 1/2 c. of Cheddar Cheese, 1/4 c. peppers and 1/4 t. parsley; repeat layers.
Cover with remaining dipped biscuit pieces, peppers and parlsey; top with combined Mozzarella and remaining Cheddar.
Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes. Invert bread onto plate; remove pan. Serve bread warm.