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Mexican Monkey Bread

Mexican Monkey Bread recipe
photo by:kraft
That can of refrigerated biscuits is hoping you'll use it to make this Mexican Monkey Bread—layered with butter, jalapeño peppers and two kinds of cheese.
time
prep:
10 min
total:
50 min
servings
total:
12 servings
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posted:
10/25/2013
EXCELLENT recipe!
posted:
8/12/2013
Very easy and very good. Went fast with my folks.
posted:
10/3/2012
I made this last night and WOW it was delicious. I actually made it for a breakfast dish and I think it's perfect for that. Instead of using slice jalapeno I used diced...I like it better because you can us more of it and it's easier to bite through. YUM.. you MUST TRY!
posted:
5/1/2012
This is an OUTSTANDING recipe. I've made it several times and just can't keep my hands off it when it comes out of the oven. It doesn't matter what combinationn of cheese is used because all the combinations I've tried have been absolutely wonderful. Thank you, thank you, thank you for the recipe!!!
posted:
3/29/2012
This was a big hit at a potluck and everyone wanted the recipe! Even the folks that don't like hot things ate the jalepanos, they aren't hot in this recipe! Moist and yummy!
posted:
2/23/2012
My husband loves breadsticks from pizza places and I found this recipe and it is so easy and he loves it! The only thing that I did differently was to add some garlic powder when I melted the butter. He ate the whole thing!
posted:
2/5/2012
Great recipe. Always disappears when made.
posted:
1/31/2012
We absolutely love this bread!! Very easy to make and yummy to eat!! :-)
posted:
11/24/2011
This is an excellent idea for bread but way too hot. I omitted the jalapenos & used a can of drained chopped chillies also used shredded mozzerealla with the cheddar cheese Delicious and everyone loved it,next time I may add one finely chopped jalepeno with the chillies and see if it is too spicy also tthinking of add a few drained chopped olives with the drained chillies YUM!
posted:
2/8/2011
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.
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