Mexican Bubble Bread
2 12 oz cans of refrigerated Biscuits tubes - cut in quarters
1 1/2 cup of Mexican Cheese
1 1/2 cup of Mozzarella Cheese
1 stick of butter melted
1 4.5 oz can of chopped Green Chilies
1 1/2 teaspoon of dried parsley
chopped cilantro - optional
jar of jalapenos - optional
Heat oven to 350*
If you have a non stick bundt pan there's no need to grease your pan - grease your a regular ceramic/metal pan prior to adding any ingredients.
In a large bowl, mix butter, cheeses, green chilies, cilantro & dried parsley together
Then open biscuit tubes & cut them in quarters. Once you're done, gently toss the biscuit quarters in a large mixing bowl with the other ingredients.
Place in bundt Pan & gently pat down your mixture to even it all out.
Bake for 30 minutes or until golden brown. Please check to make sure the center of your Bubble Bread is cooked thoroughly. Serve with Chili or Soup.