Cheesy JalapeÑo Popper Monkey Bread Recipes

JALAPEñO & CHEESE MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Dip 1/3 of the biscuit pieces, 1 at a time, into butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 3 Tbsp. nacho slices, and 1/4 tsp. each garlic powder and oregano; repeat all layers.
• Cover with remaining dipped biscuit pieces, nacho slices and seasonings.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until melted. Cool bread 10 min. before removing from pan. Serve warm.

CHEESY JALAPEÑO POPPER MONKEY BREAD

Steps:

• 1. Heat oven to 350°F. Lightly spray 10-inch cast-iron skillet with cooking spray. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). 2. Place chile slice on center of dough piece; top with about 1/2 teaspoon cream cheese. Pull corners up, and pinch to seal; roll into a ball. Holding seam side down, brush top and sides with butter. Roll in cornmeal, and place seam side down in pan. Repeat with remaining dough. Drizzle remaining butter on top. 3. Bake 23 to 27 minutes or until golden brown and no longer doughy in center. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 1 minute. Serve warm.

CHEESY JALAPEñO POPPER PULL-APART BREAD

Steps:

• Preheat oven to 350F.
• Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
• Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
• Spread the butter mixture and cheese into the cut slots in the bread.
• Wrap in foil and bake for 15 mins unti the cheese is melting.
• Remove the top layer of foil, exposing the top of the bread.
• Bake for an additional 5 mins.
• Serve immediately.

CHEESY JALAPENO BREAD

Steps:

• 1. In a large metal or glass bowl combine all the ingredients , just until all the flour is moistened , DO NOT KNEAD. The dough will be moist and sticky.
• 2. Cover bowl with a moist kitchen towel or plastic wrap and set in a warm area for 2 hours to rise the dough. ( I put mine in an off oven with the light on )
• 3. Cut the dough into 2 equal pieces for loafs.
• 4. If your only baking one loaf , Place the other section in the refrigerator for up to 7 days.
• 5. Place one section of the dough in a heavily floured bowl and cover once again until the dough rises to doubles in size.
• 6. Pre-heat a large heavy dutch oven pan with the lid on in a 450° oven for at least 30 minutes.
• 7. Carefully remove the heated dutch oven from the oven and PLOP the dough in the pot , Cover and return the dutch oven back to the hot oven.
• 8. Bake @ 450° for 30 minutes ,when done baking ; Remove from the dutch oven and place bread on a wire rack and let cool for at least 15 to 20 minutes before slicing.