Comida Kraft
Recipe Box

Mexican Monkey Bread

Prep Time
10
min.
Total Time
50
min.
Servings

12 servings

Grab a can of refrigerated biscuits to make a delicious loaf of Mexican bread in under an hour! Jalapeño slices add flavor to our Mexican Monkey Bread.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 12g
Saturated fat 5g
Cholesterol 20mg
Sodium 630mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 3g
Protein 6g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this to go with the Kraft Taco Bake recipe and it was an EXCELLENT companion to it! I made this to go with the Kraft Taco Bake recipe and it was an EXCELLENT companion to it! It was a little too spicy for my taste, so I think the next time I will get chopped jalapenos instead of sliced, or use less in the recipe. I think you could omit the jalapenos completely and it would still be delicious (maybe add more cheese in place of the jalapenos?). There is some prep involved because you have to cut and dip each piece of dough to make the bread, so be sure to leave yourself a little time to do that. Other than that, it was easy to make and made a great presentation, too. My company loved it.
Date published: 2010-11-07
Rated 5 out of 5 by from This is an OUTSTANDING recipe. 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!!!
Date published: 2012-05-01
Rated 5 out of 5 by from My husband loves breadsticks from pizza places and I found this recipe and it is so easy and he... 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!
Date published: 2012-02-23
Rated 5 out of 5 by from Good and easy! This was easy to make and so good! Instead of jarred jalapenos, I used a combination of chopped de-seeded and deveined peppers from our garden—Jalapeno, Banana, and Cowhorn. The husband and I like the taste of the peppers, and taking out the veins and seeds reduces the heat without taking away the flavor! It was very pretty to look at, too, with the green, red, and yellow peppers. I'll definitely be making this again.
Date published: 2016-09-01
Rated 5 out of 5 by from I made this with chopped mild chili peppers. I made this with chopped mild chili peppers. Next time with the hot peppers. Another idea is no peppers just use Hot pepper jack cheese. When I make spaghetti sauce I always make it with meat. So I was thinking of trying this with some meat sauce, mozzarella & maybe a little italian seasoning. How about cooked chorizo, peppers & mexican cheese. I'm going to have so much fun with this!!!
Date published: 2010-12-15
Rated 5 out of 5 by from I made this last night and WOW it was delicious. 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!
Date published: 2012-10-03
Rated 3 out of 5 by from A little too spicy for me - I would dial down the jalapenos. 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.
Date published: 2011-02-09
Rated 3 out of 5 by from This is an excellent idea for bread but way too hot. 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!
Date published: 2011-11-24
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