Cheddar Jalapeno Monkey Bread
A warm loaf of this Jalapeno Cheddar Monkey Bread will be an instant favorite! This bread combines gooey melted cheese with fresh herbs and diced jalapenos - it's the ultimate comfort food.
Servings: 12 servings
Calories: 276kcal
Ingredients
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- 6 oz. Cabot Seriously Sharp Cheddar cheese cut into ½” cubes
- 4 oz. Cabot Monterey Jack cheese cut into ½” cubes
- 2 Tbsp chopped fresh oregano
- 2 large jalapenos seeded and diced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup chopped green onions plus more for garnishing
- ¼ cup olive oil
- {garnish} sliced fresh jalapeños
Instructions
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters; place dough in large mixing bowl.
- Add cheddar cheese, Monterey Jack cheese, oregano, jalapenos, salt, garlic powder, onion powder, green onions and olive oil; toss until well combined.
- Spray a bundt or tube pan generously with nonstick cooking spray. Transfer biscuit mixture into prepared pan.
- Bake for 30 minutes.
- Tent with aluminum foil to prevent burning and continue baking for 15-18 more minutes or until top is golden brown.
- Let cool in pan for at least 5 minutes before serving.
- Sprinkle additional chopped green onions on top and garnish with sliced jalapenos before serving
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 701mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg
