Jalapeno Popper Monkey Bread

Ingredients

• 3 cans (16.3 oz each) refrigerated biscuit dough
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1 cup shredded cream cheese, softened
• 1 cup jalapenos, diced (fresh or pickled)
• 1/4 cup additional shredded cheddar cheese (for topping)
• 1 tablespoon fresh cilantro, chopped (optional for garnish)
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a bundt pan or a similar oven-safe dish with non-stick spray or butter.
2. In a large mixing bowl, combine the melted butter, garlic powder, onion powder, and smoked paprika. Stir until well combined.
3. Open the cans of biscuit dough and cut each biscuit into quarters.
4. Dip each biscuit piece into the butter mixture and place half of the coated biscuit pieces into the prepared bundt pan.
5. In a separate bowl, mix the shredded cheddar cheese, cream cheese, and diced jalapenos until well blended. Spoon half of this mixture over the biscuit pieces in the bundt pan.
6. Layer the remaining biscuit pieces on top of the cheese and jalapeno mixture, followed by the rest of the cheese mixture.
7. Finish by pouring any remaining butter mixture over the top of the biscuits.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
9. Allow to cool for 5-10 minutes before inverting the bundt pan onto a serving plate.
10. If using, sprinkle with fresh cilantro for garnish and additional cheese on top. Serve warm.

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