Big Ray’s Mexican Monkey Bread 1 can refrigerated biscuits, quartered, divided 2 tbs butter, melted 1-1/4 cups shredded cheddar, divided 3/4 cup drained pickled jalapeño slices 3/4 tsp parsley flakes 1/4 cup shredded mozzarella Heat oven to 350º. Spray 9×5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter. Place in prepared pan.
Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp parsley. Repeat layers. Cover with remaining dipped biscuit pieces, peppers and parsley. Top with combined mozzarella and remaining cheddar. Bake 40 to 45 min or until golden brown.
Let stand 5 min. Invert bread onto plate. Remove pan.