Mexican Monkey Bread

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 Salads are synonymous with summer. What better way is there to take advantage of all of the fresh fruits and vegetables of summer than in a salad? Whether you enjoy them as a side dish or main, they often need that little extra something on the side. In the winter it’s a tasty sandwich or a hearty bowl of soup, in the summer it’s fresh bread.

I am generally not a fan of monkey bread because I prefer savory to sweet, so when I found this recipe on allrecipes.com I had to try it. I also had to change it up a bit to suit my interests. You are going to love it, the kids are going to love it, as is anybody else who sinks their teeth into this nicely spicy, cheesy bread enjoyed warm from the oven. In fact, it may behoove you to get a couple packages of biscuit dough in because I have a feeling that you’re going to be making this more than once.

Mexican Monkey Bread
Adapted from a recipe on allrecipes.com

3 T. butter, melted
1/8 t. garlic powder
1 16.3-oz. pkg. refrigerated buttermilk biscuit dough, separated, each biscuit cut into eighths
1 1/2 c. shredded cheddar cheese, divided
2 Melissa’s pickled jalapeños, sliced, divided
¾ t. dried parsley flakes, divided
½ c. shredded mozzarella cheese

Preheat oven to 350° F. Spray a 9” x 5” loaf pan with PAM; set aside.

Combine garlic powder with melted butter in a medium bowl. Dip each piece of biscuit dough in melted butter to coat, and arrange 1/3 of the dough in the bottom of the loaf pan to form a single layer. Top with 1/2 cup cheddar cheese, 1/2 of the pepper slices, and 1/4 teaspoon parsley. Repeat this layer again, i.e. 1/3 of the biscuit dough, 1/2 cup cheddar cheese, 1/2 of the pepper slices, and 1/4 teaspoon parsley, and top with remaining biscuit pieces. Sprinkle remaining 1/2 cup of cheddar cheese and all mozzarella cheese over the top of the loaf to cover. Bake until golden brown, 40 to 45 minutes. Cool in pan for five minutes before removing. Delicious warm.