 Summary
Make sure everybody is seated and ready for dinner, hands washed, hair's combed, hats removed, drinks filled or any other excuse for not sitting down to dinner at the same time. When this bread comes out of the oven serve immediately!!! It looks, smells and tastes so good, if it's brought out early it will be gone before dinner is served. Guaranteed.
Prep Time
20 Minutes
Servings
8 - 10
Ingredients:
2 (4oz.) cans chopped Jalapeños or ½ jar Mt. Olive's diced Jalapeños approx. 4 Tbls. 2 bunches green onions sliced ¼'' including tops 2 Tbls. vegetable or olive oil 1 block (8oz.) cheddar cheese, shredded 1 block (8oz.) swiss cheese, shredded 2 (10-count) cans refrigerator biscuits 1 stick butter, melted 1 block (8oz.) Monterey Jack cheese, shredded
Directions:
Sauté the jalapeños and green onions in the oil in a skillet over medium heat for 5 minutes or until tender. Combine the Cheddar and Swiss cheese in a bowl and mix well. Separate the biscuits and cut into quarters. Spray a bundt pan with Pam. Dip the biscuits in the butter and layer alternately with the jalapeño mixture, beginning and ending with a layer of biscuits. Sprinkle the top with the Monterey Jack cheese. Bake at 350o for 30 to 35 minutes or until golden brown. Serve immediately. |
