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Mexican Monkey Bread

Prep Time
10
min.
Total Time
50
min.
Servings

12 servings

Grab a can of refrigerated biscuits to make a delicious loaf of Mexican bread in under an hour! Jalapeño slices add flavor to our Mexican Monkey Bread.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Spray 9x5-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, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
  • Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
  • Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.

Special Equipment Needed

Substitute

Substitute any flavor KRAFT Shredded Cheese for the cheddar and/or mozzarella cheeses.

Healthy Living

Trim 30 calories and 3g of fat per serving by preparing with refrigerated reduced-fat biscuits, KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 12g
Saturated fat 5g
Cholesterol 20mg
Sodium 630mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 3g
Protein 6g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this to go with the Kraft Taco Bake recipe and it was an EXCELLENT companion to it! I made this to go with the Kraft Taco Bake recipe and it was an EXCELLENT companion to it! It was a little too spicy for my taste, so I think the next time I will get chopped jalapenos instead of sliced, or use less in the recipe. I think you could omit the jalapenos completely and it would still be delicious (maybe add more cheese in place of the jalapenos?). There is some prep involved because you have to cut and dip each piece of dough to make the bread, so be sure to leave yourself a little time to do that. Other than that, it was easy to make and made a great presentation, too. My company loved it.
Date published: 2010-11-07
Rated 5 out of 5 by from I made this with chopped mild chili peppers. I made this with chopped mild chili peppers. Next time with the hot peppers. Another idea is no peppers just use Hot pepper jack cheese. When I make spaghetti sauce I always make it with meat. So I was thinking of trying this with some meat sauce, mozzarella & maybe a little italian seasoning. How about cooked chorizo, peppers & mexican cheese. I'm going to have so much fun with this!!!
Date published: 2010-12-15
Rated 5 out of 5 by from this was super easy and so delicious! this was super easy and so delicious!!! I am actually making it again tonight! at first I was nervous that there wouldnt be enough of the biscuits, but it filled out very well. There can be a lot of freedom to add to this recipe with different cheeses and spices!!
Date published: 2010-12-24
Rated 3 out of 5 by from A little too spicy for me - I would dial down the jalapenos. A little too spicy for me - I would dial down the jalapenos. I cooked for 40 minutes and the top was a burned a bit and the edges seemed a bit too firm. I would recommend to start checking it at 30-35 minutes.
Date published: 2011-02-09
Rated 5 out of 5 by from this came out so good! this came out so good! i ended up not cutting the biscuits but it still worked out fine. i would definitely use less jalapenos, and maybe try different fillings
Date published: 2010-12-26
Rated 3 out of 5 by from My family wasn't crazy about this recipe. My family wasn't crazy about this recipe. I love jalapenos, but there were too many in this recipe. The cheesy top was good.
Date published: 2011-01-17
Rated 5 out of 5 by from Loved this recipe! Loved this recipe!! The rest of my family thought it was way too spicy, but they are picky eaters. YUM!
Date published: 2011-02-08
Rated 5 out of 5 by from Very good recipe! Very good recipe! The jalapeno definitely gives it a kick :)
Date published: 2010-10-31
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