Description
Big Ray’s Mexican Monkey Bread is a mouthwatering fusion of savory Mexican flavors and the delightful pull-apart texture of classic monkey bread. This easy-to-make dish features warm, gooey biscuit dough layered with rich cheddar cheese, zesty jalapeños, and your favorite salsa. Perfect for game nights or family gatherings, each bite promises an explosion of flavor that will leave your guests wanting more!
Ingredients
Scale
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 2 cups shredded sharp cheddar cheese
- 1 cup salsa (mild or spicy)
- 1/2 cup chopped jalapeños (fresh or pickled)
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick spray.
- Cut each biscuit into quarters and place them in a large mixing bowl.
- Add the cheddar cheese, jalapeños, garlic powder, cumin, and half of the salsa. Toss until everything is evenly coated.
- Pour the melted butter over the mixture and toss again to coat.
- Layer half of the mixture into the bundt pan, add a layer of remaining salsa, then top with the rest of the biscuit mixture.
- Bake for 30-35 minutes until golden brown. Allow to cool slightly before flipping onto a serving plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece (75g)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg