Get ready to spice up your snack time or party spread with Big Ray’s Cheesy Jalapeño Monkey Bread! This pull-apart bread is packed with gooey cheese and a kick of heat from jalapeño peppers, all wrapped in soft, buttery biscuit dough. It’s an easy and delicious appetizer that’s perfect for game days, family gatherings, or any casual get-together. Each piece is bursting with cheesy, savory goodness and a hint of spice, making it hard to stop at just one bite. Serve it with your favorite dips or enjoy it on its own for a truly irresistible treat!
Ingredients:
- Cooking spray
- 2 tablespoons butter, melted
- 1 package (16.3 ounces) of refrigerated buttermilk biscuit dough, separated and cut into quarters
- 1 ¼ cups of shredded Cheddar cheese, set aside in two portions
- ¾ cup jalapeño pepper slices, divided
- ¾ teaspoon dried parsley flakes, divided
- ¼ cup shredded mozzarella cheese
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously coat a bundt pan or a deep round baking dish with cooking spray to prevent sticking.
- Prepare the Biscuit Dough: Separate the refrigerated buttermilk biscuit dough and cut each biscuit into quarters. Set aside.
- Assemble the Monkey Bread:
- In a large mixing bowl, combine the biscuit dough pieces with melted butter. Toss gently to coat each piece with the butter.
- Add 1 cup of shredded Cheddar cheese, ½ cup of jalapeño pepper slices, and ½ teaspoon of dried parsley flakes to the bowl. Mix everything together until the cheese, peppers, and parsley are evenly distributed among the dough pieces.
- Layer the Dough in the Pan: Begin layering the coated dough pieces into the prepared bundt pan or baking dish. Sprinkle the remaining ¼ cup of shredded Cheddar cheese and ¼ cup of jalapeño pepper slices evenly over the dough layers. Add the shredded mozzarella cheese on top and sprinkle with the remaining ¼ teaspoon of dried parsley flakes.
- Bake the Monkey Bread: Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and the cheese is bubbly and melted. If the top starts to brown too rapidly, loosely cover it with aluminum foil for the final 10 minutes of baking.
- Cool and Serve: Allow the monkey bread to cool in the pan for about 5 minutes before carefully inverting it onto a serving plate. Serve warm, and enjoy pulling apart the cheesy, spicy goodness piece by piece!
Conclusion:
Big Ray’s Cheesy Jalapeño Monkey Bread is the ultimate pull-apart bread for anyone who loves a cheesy, spicy snack. The combination of tender biscuit dough, melty cheeses, and zesty jalapeños creates an explosion of flavors and textures that’s perfect for sharing with friends and family. Pair it with a cool ranch dip or enjoy it on its own, and watch it disappear in no time!
Big Ray’s Cheesy Jalapeño Monkey Bread
A cheesy, spicy pull-apart bread made withbuttermilk biscuit dough, Cheddar, mozzarella, and jalapeños. Perfect for gameday or any gathering.
Ingredients
- Cooking spray
- 2 tablespoons butter melted
- 1 package 16.3 ounces of refrigerated buttermilk biscuit dough, separated and cut into quarters
- 1 ¼ cups of shredded Cheddar cheese set aside in two portions
- ¾ cup jalapeño pepper slices divided
- ¾ teaspoon dried parsley flakes divided
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously coat a bundt pan or a deep round baking dish with cooking spray to prevent sticking.
- Prepare the Biscuit Dough: Separate the refrigerated buttermilk biscuit dough and cut each biscuit into quarters. Set aside.
- Assemble the Monkey Bread:
- o In a large mixing bowl, combine the biscuit dough pieces with melted butter. Toss gently to coat each piece with the butter.
- o Add 1 cup of shredded Cheddar cheese, ½ cup of jalapeño pepper slices, and ½ teaspoon of dried parsley flakes to the bowl. Mix everything together until the cheese, peppers, and parsley are evenly distributed among the dough pieces.
- Layer the Dough in the Pan: Begin layering the coated dough pieces into the prepared bundt pan or baking dish. Sprinkle the remaining ¼ cup of shredded Cheddar cheese and ¼ cup of jalapeño pepper slices evenly over the dough layers. Add the shredded mozzarella cheese on top and sprinkle with the remaining ¼ teaspoon of dried parsley flakes.
- Bake the Monkey Bread: Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and the cheese is bubbly and melted. If the top starts to brown too rapidly, loosely cover it with aluminum foil for the final 10 minutes of baking.
- Cool and Serve: Allow the monkey bread to cool in the pan for about 5 minutes before carefully inverting it onto a serving plate. Serve warm, and enjoy pulling apart the cheesy, spicy goodness piece by piece!