Jalapeño Cheese Bread

By KEllen

Ingredients

• 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.

Preparation

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.