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Roasted Jalapeno Pull-Apart Bread
Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD!
Course Side
Cuisine Mexican
Keyword bread, cheesy, spicy
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 8
Calories 323 kcal
6 large jalapenos 1 can refrigerated biscuits quartered, divided 2 tablespoons unsalted butter melted 1 ¼ cups cheddar cheese shredded, divided ¾ teaspoon dried parsley divided ¼ cup Pepper jack cheese shredded
Roast the jalapenos on your grill or under the broiler. Remove the stems and seeds and mince.
Spray a 9" x 5" bread loaf pan (with high sides) with non-stick spray.
Take 1/3rd of the biscuit pieces and dip them into the butter, then layer them along the bottom of the baking pan.
Add 1/2 cup of the cheddar, 1/3rd of the peppers, and 1/3rd of the parsley.
Make another row the exact same way.
Make one final row with the remaining ingredients, ending by topping off with the remaining cheeses.
Bake 40-45 minutes until golden brown and lightly crispy.
Let rest 5 minutes before serving.
Calories: 323 kcal | Carbohydrates: 29 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 673 mg | Potassium: 177 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 406 IU | Vitamin C: 12 mg | Calcium: 184 mg | Iron: 2 mg