Jalapeno and Cheese Bubble Bread

5.0
(1)

Great use of a can of refrigerated biscuits! Goes great with taco salad. It's buttery, rich, and delicious... Enjoy!

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9x5-inch loaf
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Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

  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.

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

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

Nutrition Facts (per serving)

289 Calories
19g Fat
20g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 289
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 47%
Cholesterol 42mg 14%
Sodium 700mg 30%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 9g 18%
Vitamin C 1mg 1%
Calcium 176mg 14%
Iron 1mg 6%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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