Description
Big Ray’s Mexican Monkey Bread is a savory, cheesy pull-apart bread made with buttery biscuit pieces, melted cheese, and jalapeños—perfect for brunch, breakfast, or sharing at gatherings.
Ingredients
Cooking spray
2 tbsp butter, melted
1 (16.3 oz) package refrigerated buttermilk biscuit dough, separated and each biscuit cut into quarters
1 1/4 cups shredded Cheddar cheese, divided
3/4 cup jalapeño pepper slices, divided
3/4 tsp dried parsley flakes, divided
1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9×5-inch loaf pan with cooking spray.
- Place melted butter in a bowl and dip each piece of biscuit dough into the butter to coat.
- Arrange a single layer of buttered biscuit pieces in the bottom of the loaf pan.
- Sprinkle with 1/2 cup Cheddar cheese, 1/4 cup jalapeño slices, and 1/4 tsp parsley flakes.
- Repeat the layering process one more time.
- Top with remaining biscuit pieces, jalapeño slices, and parsley flakes.
- Mix remaining 1/4 cup Cheddar cheese with mozzarella cheese and spread evenly over the top.
- Bake for 40–45 minutes, until golden brown and cooked through.
- Cool in the pan for 5 minutes, then carefully invert onto a serving plate.
Notes
Use pickled jalapeños for milder heat or fresh for more bite.
Pepper jack cheese can replace some Cheddar for extra spice.
Serve warm for best pull-apart texture.
Great for brunch, breakfast, or as a shareable side.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
