Cheesy Jalapeño Popper Monkey Bread Recipes

JALAPENO POPPER MONKEY BREAD

Steps:

• Cook and crumble the bacon. Set aside.Stir together the butter, garlic powder, salt, and Italian seasoning in a bowl. Set aside.
• Preheat oven to 350 degrees and spray a Bundt pan really well with cooking spray.
• Scatter the sliced jalapenos and half the bacon in the bottom of the bundt pan.
• Cut each biscuit into four pieces. Roll each piece into a ball and coat in cheddar cheese, pressing the cheese into the dough. Dip in butter and place half the balls in the Bundt pan to form an even layer.
• Sprinkle half the jalapenos on top of the dough balls.
• Arrange the cream cheese cubes in a circle on top of the dough. You want the pieces to be in the middle and not touch the sides. Sprinkle the remaining bacon on top.
• Arrange the remaining dough pieces to cover the cream cheese.Sprinkle the rest of the jalapenos on top of the dough pieces.
• Bake for 35 to 40 minutes.
• Let cool 10 to 15 minutes and then invert onto a serving platter.

STUFFED JALAPENO PEPPER MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush a 10-inch nonstick bundt pan with butter to lightly coat, then put the remaining butter in a medium bowl.
• Cut the biscuits into quarters. Combine the paprika and garlic salt in a large bowl.
• Working in batches, toss the biscuit pieces in the butter, then transfer them with a slotted spoon to the bowl with the spices; do not stir. When all of the biscuit pieces have been added to the spice mixture, stir gently until evenly coated.
• Build a ring of alternating biscuit pieces and jalapeno poppers in the bottom of the prepared bundt pan. Top the first layer with half of the remaining biscuit pieces and jalapeno poppers, pressing down gently so they stick together. Sprinkle the Monterey Jack in a ring over the top, making sure that none of it hits the sides or middle of the pan. Scatter the remaining dough pieces and jalapeno poppers over the top. Brush with any remaining butter.
• Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and continue to bake until the top is a deep golden brown and the dough is cooked through, about 30 minutes. Let cool in the pan for 10 minutes, then use an offset spatula to gently loosen any cheese that might have baked onto the sides of the pan. Flip out the monkey bread onto a serving platter. Serve with the ranch dressing for dipping.

CHEESY JALAPEÑO POPPER MONKEY BREAD

Steps:

• 1. Heat oven to 350°F. Lightly spray 10-inch cast-iron skillet with cooking spray. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). 2. Place chile slice on center of dough piece; top with about 1/2 teaspoon cream cheese. Pull corners up, and pinch to seal; roll into a ball. Holding seam side down, brush top and sides with butter. Roll in cornmeal, and place seam side down in pan. Repeat with remaining dough. Drizzle remaining butter on top. 3. Bake 23 to 27 minutes or until golden brown and no longer doughy in center. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 1 minute. Serve warm.

CHEESY JALAPEñO POPPER PULL-APART BREAD

Steps:

• Preheat oven to 350F.
• Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
• Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
• Spread the butter mixture and cheese into the cut slots in the bread.
• Wrap in foil and bake for 15 mins unti the cheese is melting.
• Remove the top layer of foil, exposing the top of the bread.
• Bake for an additional 5 mins.
• Serve immediately.

JALAPEñO & CHEESE MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Dip 1/3 of the biscuit pieces, 1 at a time, into butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 3 Tbsp. nacho slices, and 1/4 tsp. each garlic powder and oregano; repeat all layers.
• Cover with remaining dipped biscuit pieces, nacho slices and seasonings.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until melted. Cool bread 10 min. before removing from pan. Serve warm.

BIG RAY'S MEXICAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
• Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
• 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.
• Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
• 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.

CHEESY JALAPENO POPPER BREAD

Steps:

• Preheat oven 400°F.
• In a small bowl, mix together softened cream cheese, 3/4 cup each of the cheddar and jack cheeses, jalapeno, salt & pepper. Spread mixture over rolls, dividing it evenly. Sprinkle remaining shredded cheese on top of bread.
• Place bread on baking sheet and bake until bread is lightly toasted and cheese is starting to brown (about 10 minutes). Remove from oven, sprinkle with crumbled bacon and cilantro. Serve immediately.