Description
Big Ray’s Mexican Monkey Bread is a delightful fusion of fluffy biscuit dough, gooey cheese, and vibrant spices, perfect for any gathering. This pull-apart bread is not only visually stunning but also incredibly flavorful, making it an ideal appetizer or party dish that will impress your guests. With its easy preparation and endless customization options, you’ll find yourself creating this savory treat time and again.
Ingredients
Scale
- 2 cans refrigerated biscuit dough (16 oz each)
- 2 cups shredded cheddar cheese
- 1 cup chopped bell peppers (mixed colors)
- 2 tbsp ground taco seasoning
- 1/2 cup melted butter
- 1/4 cup fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a bundt pan with nonstick spray.
- Cut each biscuit into quarters and place them in a large bowl.
- Add shredded cheese, chopped bell peppers, taco seasoning, and melted butter; toss until coated.
- Pour the mixture evenly into the prepared bundt pan.
- Bake for 25-30 minutes until golden brown and fragrant.
- Allow cooling slightly before inverting onto a platter. Garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg