Description
Jalapeño Popper Monkey Bread combines the spicy, cheesy, bacon-packed goodness of jalapeño poppers with soft, pull-apart biscuit dough. Perfect for parties, game day, or any snack-worthy moment.
Ingredients
Units
Scale
- 4 jalapeño peppers, chopped
- 6 slices cooked bacon, chopped
- 1 small red onion, finely diced
- 1 cup grated Jarlsberg cheese
- 1/2 cup good-quality mayonnaise
- 2 cans Grands biscuits (16.3 oz each), cut into quarters
- 4-6 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan well.
- In a large bowl, mix together chopped jalapeños, bacon, onion, cheese, and mayonnaise until evenly combined.
- Add biscuit quarters to the bowl and gently toss to coat with the mixture.
- Layer the coated biscuit pieces into the bundt pan without packing too tightly. Pour melted butter evenly over the top.
- Bake for 35–40 minutes or until golden brown and cooked through. A toothpick should come out clean from the center.
- Cool in the pan for 10 minutes before carefully inverting onto a plate.
- Serve warm and enjoy pulling apart each cheesy, spicy, buttery bite.
Notes
- Remove jalapeño seeds for milder spice, or leave some in for extra heat.
- Use freshly grated cheese for better melting.
- Don’t overfill the bundt pan—allow room for rising.
- Reheat leftovers in the oven to keep them crispy and gooey.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg