Sunday, December 18, 2016

Mexican Bubble Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

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.
Melt butter
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.

No comments:

Post a Comment