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!
- Serves: 1 person
- cooking spray
- 1(12 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury® Grands™ Juniors)
- 3tablespoons butter, melted
- 1(8 ounce) package shredded pepper Jack cheese
- ¼cup drained pickled diced jalapenos, or more to taste
- ½teaspoon garlic powder
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Step 2Cut 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 3Bake in the preheated oven until golden brown, 35 to 40 minutes.
Step 4Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.