Jalapeno and Cheese Bubble Bread

Jalapeno and Cheese Bubble Bread Great use of a can of refrigerated biscuits! Goes great with taco salad. It’s buttery, rich, and delicious… Enjoy!

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

cooking spray
1 (12 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury® Grands Juniors)
3 tablespoons butter, melted
1 (8 ounce) package shredded pepper Jack cheese
¼ cup drained pickled diced jalapenos, or more to taste
½ teaspoon garlic powder

PREP :

COOK : 35 mins

TOTAL : 10 mins

SERVING : 8

YIELD : 1 9×5-inch loaf

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray.

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Step 2

Cut each biscuit into quarters and dip half into the melted butter. Place in the prepared pan. Top with 1/2 of the pepper Jack cheese, 2 tablespoons jalapenos, and 1/4 teaspoon garlic powder. Dip the remaining biscuit pieces in butter and place in the pan; top with remaining cheese, jalapenos, and garlic powder.
Step 3

Bake in the preheated oven until golden brown, 35 to 40 minutes.
Step 4

Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.

Per Serving: 289 calories; protein 9g; carbohydrates 19.8g; fat 19.3g; cholesterol 42.3mg; sodium 699.8mg.