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Delightful Homemade Big Ray's Mexican Monkey Bread Recipe

Delightful Homemade Big Ray's Mexican Monkey Bread Magic

Delightful Homemade Big Ray's Mexican Monkey Bread Recipe transforms gatherings into memorable feasts with its gooey texture and zesty flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 pack Refrigerated Biscuit Dough Opt for buttermilk biscuits for added richness.
For the Filling
  • 2 cups Shredded Cheddar Cheese Sharp cheddar enhances the flavor profile.
  • 1 cup Salsa Use your favorite variety—mild or spicy.
  • 1/2 cup Chopped Jalapeños Adjust spice level to preference.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • 1 teaspoon Ground Cumin Key ingredient for authentic flavor.
For Coating
  • 1/2 cup Butter Melted for even coating.

Equipment

  • Bundt Pan
  • Mixing bowl

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. Cut each refrigerated biscuit into quarters.
  3. Combine biscuit pieces with shredded cheddar, chopped jalapeños, garlic powder, ground cumin, and half of the salsa in a large bowl.
  4. Melt butter and pour it over the biscuit mixture, tossing gently.
  5. Layer half of the biscuit mixture in the bundt pan, followed by the remaining salsa, then the rest of the mixture.
  6. Bake for 30-35 minutes until golden brown and bubbling.

Notes

Serve warm with a side of guacamole or extra salsa for dipping. Leftovers can be stored in an airtight container for up to 3 days.