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Big Ray's Mexican Monkey Bread

Rated as 4.65 out of 5 Stars

"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."
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Ingredients

55 m servings 195 cals
Original recipe yields 12 servings (1 loaf)

Directions

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  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.

Nutrition Facts


Per Serving: 195 calories; 11.4 g fat; 17 g carbohydrates; 6.1 g protein; 19 mg cholesterol; 481 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

5 star recipe, though I have to admit, I had saved this recipe from junior high's home economics class (many, many, many moons ago). Easy variations are to add pepper jack cheese, sausage, baco...

Most helpful critical review

This was OK...as one reviewer mentioned, too dry. And I added more cheese in hopes it would alleviate the dry factor but it fell short.

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5 star recipe, though I have to admit, I had saved this recipe from junior high's home economics class (many, many, many moons ago). Easy variations are to add pepper jack cheese, sausage, baco...

Another great recipe bfr610, thank you! I found a can of biscuits in the fridge and knew exactly what I wanted to do with it. I thought the taste of this would compliment a large dinner salad ...

This was really good. I made some modifications to suit what I had - made my own biscuits, used cheddar and cotija cheeses, and cilantro instead of parsley. Will make again for sure!

Nice recipe, I really like this. I followed advice to cut in to eights, not quarters and tossed them in a bowl full of melted butter. Combinations of fillers are endless.

So this is just a plateful of sinful goodness. It hits all my pleasure points for decadent snacking. Soft chewy bread! Gooy melty cheese! Bright spicy peppers! What's not to love.... excep...

Cooking time was about 40 mins.

This was so easy to make and turned out perfect! I used Mexican oregano in place of the parsley.

My family loves this and it is so quick to make. I use Marzetti's "tamed" jalapenos (drained) which are wonderful. This goes great with a brothy soup on a cold day.

Oh my gawd, I've died and gone to heaven!