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Breads

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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What You Need

1
can  (16.3 oz.) refrigerated biscuits, quartered, divided
2
Tbsp.  butter, melted
1-1/4
cups  KRAFT Shredded Cheddar Cheese, divided
3/4
cup  drained canned sliced jalapeño peppers, divided
3/4
tsp.  parsley flakes, divided
1/4
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
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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