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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.
10 min
50 min
12 servings
Magazine Acquisition

What You Need

can  (16.3 oz.) refrigerated biscuits, quartered, divided
Tbsp.  butter, melted
cups  KRAFT Shredded Cheddar Cheese, divided
cup  drained canned sliced jalapeño peppers, divided
tsp.  parsley flakes, divided
cup  KRAFT Shredded Mozzarella Cheese

Make It

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.

Kraft Kitchens Tips

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.
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