Jalapeño Cheese Monkey Bread Food

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.

STUFFED JALAPENO PEPPER MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush a 10-inch nonstick bundt pan with butter to lightly coat, then put the remaining butter in a medium bowl.
• Cut the biscuits into quarters. Combine the paprika and garlic salt in a large bowl.
• Working in batches, toss the biscuit pieces in the butter, then transfer them with a slotted spoon to the bowl with the spices; do not stir. When all of the biscuit pieces have been added to the spice mixture, stir gently until evenly coated.
• Build a ring of alternating biscuit pieces and jalapeno poppers in the bottom of the prepared bundt pan. Top the first layer with half of the remaining biscuit pieces and jalapeno poppers, pressing down gently so they stick together. Sprinkle the Monterey Jack in a ring over the top, making sure that none of it hits the sides or middle of the pan. Scatter the remaining dough pieces and jalapeno poppers over the top. Brush with any remaining butter.
• Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and continue to bake until the top is a deep golden brown and the dough is cooked through, about 30 minutes. Let cool in the pan for 10 minutes, then use an offset spatula to gently loosen any cheese that might have baked onto the sides of the pan. Flip out the monkey bread onto a serving platter. Serve with the ranch dressing for dipping.

QUICK HERB AND CHEESE MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
• Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
• Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
• Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.

JALAPENO CHEESE MONKEY BREAD

Steps:

• Cut the dinner rolls in fourths or the Texas Rolls in sixths.
• Dip 16 of the roll pieces in butter and layer in the bottom of a sprayed loaf pan.
• Sprinkle dough with 1/2 cup cheese, 1/4 cup jalapeno slices, 1/4 teaspoon oregano and 1/4 teaspoon garlic powder.
• Dip 16 more pieces in butter, layer over first layer and sprinkle as before.
• Dip the last 16 pieces, layer and sprinkle as above but leave the cheese off.
• Cover with sprayed plastic wrap and let rise until double.
• Bake at 350°F 20 minutes.
• Remove from oven and sprinkle with remaining 1/2 cup cheese.
• Bake 5 minutes longer until cheese is melted.
• Remove from pan to cool and serve warm.

CHEESY JALAPEñO-BACON PULL-APART BREAD

Steps:

• Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
• Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
• Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
• Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
• Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

JALAPENO CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Combine the butter, mayonnaise, jalapenos, Cheddar, pepper Jack, olives, green chiles and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread and put the bread on a baking sheet. Bake until the cheese is melted and browning, 20 to 25 minutes.

GARLIC-CHEESE MONKEY BREAD

Steps:

• Add the breadmaker ingredients to the breadmaker in the order specified.
• Put on dough setting and run until dough cycle is complete.
• Oil a bread pan or, if preferred, do a single layer in an oiled pizza pan.
• Mix 1/2 c parmesan, 2 tsp oregano, 2 tsp garlic powder.
• Split the bread dough into two portions.
• Make the first portion into 1" balls, dipping in the parmesan mixture and placing in the pan.
• Sprinkle with 1/4 c grated cheddar cheese.
• Repeat with the remaining dough, parmesan mixture and cheddar.
• Top with any leftover parmesan.
• Let rise for 20 minutes or so until well raised (doubled).
• Preheat the oven to 350 degrees F.
• Bake at 350F for 20-25 minutes until done.

JALAPENO CHEESE BREAD

Steps:

• add all ingredients to bread machine in this order.
• cook on SWEET setting.

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.

EASY CRUSTY JALAPENO CHEESE BREAD FANTASTICO

Steps:

• Important: you will need a heavy pot with a lid. A Dutch oven is ideal; I just use a heavy stew pot with thick sides. I start the dough at 9pm if I want it for dinner the next day.
• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and flop dough onto it. Fold it over on itself once or twice. Put some flour on your hands if the dough sticks to them. Cover loosely with plastic wrap and let rest about 15 minutes.
• Divide the bag of cheese into 1/4s, and divide the jar of peppers into 4 portions, too, taking care to remove any stems or woody bits.
• Remove plastic and press the dough flat. Sprinkle it with a portion of peppers and cheese. Fold in half, press flat, sprinkle again. I usually only use 3 of the 4 portions of cheese/peppers. Mash it into a ball, pressing firmly to seal the seam.
• Generously coat a cotton towel (not terry cloth) with cornmeal; put dough seam side down on towel and dust with more cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Drop dough into pot, taking care not to burn your fingers. It may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 or longer, until loaf is beautifully browned. This may take as long as 60minutes total bake time, but mine is usually done by 45min total.
• Cool on a rack. Listen to it crackle as it cools.

BIG RAY'S MEXICAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
• Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
• 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.
• Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
• 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.