Big Ray's Mexican Monkey Bread

Big Ray's Mexican Monkey Bread

Bread Quick Bread

I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.

Servings per recipe: 12
Calories per serving: 195
Preparation time: 10m
Total cooking time: 55m


  • cooking spray
  • 2 tablespoons butter, melted
  • 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
  • 1 1/4 cups shredded Cheddar cheese, divided
  • 3/4 cup jalapeno pepper slices, divided
  • 3/4 teaspoon dried parsley flakes, divided
  • 1/4 cup shredded mozzarella cheese


  • 1   Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
  • 2   Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
  • 3   Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
  • 4   Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
  • 5   Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Nutrion facts:

Total Fat 11.4g 18%
    Saturated Fat 5.0g  
Cholesterol 19mg 6%
Sodium 481mg 19%
Potassium 89mg 2%
Total Carbohydrates 17g 5%
Dietary Fiber 0.4g 2%
Protein 6.1g 12%
Sugars 3g  
Vitamin A 239IU  
Vitamin C 3mg  
Calcium 124mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 11mg  
Folate 27mcg