Jalapeno Cheddar Monkey Bread
This delicious pull-apart monkey bread is super flavorful with the addition of two types of cheese, diced jalapenos and onions. A favorite appetizer or snack that always tends to disappear quickly once it's pulled from the oven.
Servings: 8 Servings
Ingredients
- 3 cans 24 Pillsbury® Grand biscuits
- 2 tablespoons + 1 teaspoon olive oil
- 1½ cups sharp cheddar cheese, shredded
- 1½ cups mozzarella cheese, shredded
- 2 jalapenos, seeds removed, diced
- 1 onion, diced
- ⅓ cup butter melted
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350° and prepare a bundt pan by spraying with a nonstick cooking spray.
- Cut each biscuit into sixths and roll into balls. Place in a large mixing bowl and add 2 tablespoons of olive oil. Lightly toss to coat.
- In a small pan, add 1 teaspoon of oil and over medium heat, cook the onion and jalapenos until tender. Remove from heat and set aside.
- Add shredded cheese, cooked onion and jalapeno to the dough balls. Toss to coat dough balls (they may stick together so just reroll them into balls).
- Place rolled jalapeno cheese balls into the prepared Bundt pan.
- In a small bowl, mix melted butter and garlic powder together and pour over dough.
- Bake in preheated oven for 45-55 minutes or until golden brown and baked through.
- Remove from oven and enjoy.