Jalapeño Cheese Bread
- 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.
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.