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Jalapeño Cheese Bread


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  • 1 can (16.3 oz.) refrigerated biscuits, quartered
  • 2 Tbsp. butter, melted
  • 1-1/2 cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided
  • 3/4 cup drained pickled jalapeño nacho slices
  • 3/4 tsp. dried oregano leaves
  • 3/4 tsp. garlic powder
  • make it
  • HEAT oven to 350ºF.



Step 1

DIP 1/3 of the biscuit pieces in butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 1/4 cup peppers and 1/4 tsp. each garlic powder and oregano; repeat layers.

COVER with remaining dipped biscuit pieces, peppers and seasonings.

BAKE 35 min. Top with remaining cheese; bake 5 to 10 min. or until cheese is melted. Cool in pan 10 min.; remove bread from pan. Serve warm.

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