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Green Chili Monkey Bread

Monkey bread has been a great party food for us at my house. But, so often the recipes tend to be really sweet. While we love a good sweet bread, this green chili monkey bread hits a whole different kind of craving. It’s cheesy, savory, and has just a little bit of spice thanks to some canned green chilis and red pepper flakes.

But, it’s not too spicy which is what I love about this recipe. It’s a great appetizer for everyone at the table and makes a really satisfying finger food for game day and for holidays, too.

Green Chili Monkey Bread

This monkey bread is a snap to put together since it only takes a few ingredients to make and it’s a very hands off process. Thanks to a can of refrigerated biscuits it only takes a few minutes to combine all the ingredients.

There’s also a good amount of butter and some garlic in this bread, which means it comes out of the oven tender and full of flavor.

Green Chili Monkey Bread

A mixture of cheddar and Monterey Jack cheeses means this bread is ooey-gooey and perfect for picking apart as a group. And, if you know your crowd loves some spice you can up the ante by adding more red pepper flakes or chilis, or even by adding a splash of Tabasco sauce.

Green Chili Monkey Bread

It couldn’t be easier to make this crowd-pleasing green chili monkey bread. But, the empty plate speaks more for this recipe than words can!

Serves 6-8

15m prep time

35m cook time

442 calories

Rated 4.7 out of 5
Rated by 23 reviewers

Allergens: Milk, Wheat, Gluten

  • 1 (16 oz) tube refrigerated flaky biscuits
  • 1 stick (8 tablespoons) butter, melted
  • 1 (4 oz) can chilis, drained
  • 1 shallot, minced
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1 1/2 cups shredded medium cheddar
  • 1 1/2 cup shredded pepper jack cheese
  1. Preheat oven to 350˚F. Remove biscuit dough from tube and cut each piece into quarters. In a large bowl combine biscuit pieces with butter, chilis, shallot, garlic, and red pepper flakes. Add half the cheese to bowl and toss to combine.
  2. Pour into a greased 2-3 quart baking dish and top with remaining cheese. Bake for 20 minutes then cover and return to oven for 15 minutes or until cheese is melted and biscuits pieces have puffed up.
  3. Use 2 spatulas to remove bread from pan to a serving plate and serve piping hot.

Recipe adapted from Life’s Ambrosia.

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