Spicy Chorizo Monkey Bread

This Spicy Chorizo Monkey Bread recipe came about as an inspiration after I saw an Instagram reel by Grillin with Dad on Instagram. Prepared differently, it looked delicious and I immediately thought this would be a great twist for me. I chose a Mexican twist with the chorizo, taco cheese and Monterey Jack cheese. I honestly feel like it was perfect! I will be making this frequently as it was so easy to make. And I really suggest you try both of our versions.

What is used for the bread component in this Monkey Bread recipe?

I used Pillsbury Grands Flaky Layers Biscuits. I honestly don’t see how any other type could work as good as this. The flakiness, the butter… oh my!

Check out more of my other treats!

Easy Churro Popovers
Prosciutto Goat Cheese Puffs
Goat Cheese Balls with Honey
Latin Rice Balls

Spicy Chorizo Monkey Bread

Quick and easy Mexican inspired Chorizo Monkey Bread. Tender, buttery and lightly spicy. A true delight!

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Course: 4th of july, Appetizer, appetizers, brunch, easy mexican sides, memorial day, party food, Snack

Cuisine: American, Mexican, Mexican American

Keyword: baking, bread recipe, caramelized desserts, cheesy monkey bread, chorizo monkey bread, dessert monkey bread, easy monkey bread recipe, how to make monkey bread with biscuits, mexican bread dessert, mexican monkey bread, monkey bread, naan bread, popsugar recipe, pull apart bread, puzzle bread, quick monkey bread recipe, spicy monkey bread

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 people

Ingredients

• 1/2 lb spicy pork chorizo I used Denmark Foods Arizona Fresh Pork Chorizo
• 32 oz store bought biscuit dough I used Pillsbury Butter Tastin' Grands Flaky Layers
• 2 full sticks butter equals to 1/2 lb
• 1 1/2 tbsps chopped cilantro I used Gourmet Garden (semi dried) Cilantro
• 1 tbsp minced garlic
• 1/2 cup shredded taco and nacho cheese
• 1/2 cup shredded Monterrey Jack cheese

Instructions

• In a skillet, cook chorizo and make sure it is as crumbled as possible. I used a fork towards the end to ensure they were as broken up as possible. Set aside.
• Prep your biscuits by cutting each round in half and making a ball. Don't press tightly, you want it to have air to breathe.
• Melt the butter in a microwave safe plate.
• Add the garlic, cilantro and taco, nacho cheese. Mash the cheese in while the butter is still hot as the cheese will melt a bit.
• Use spray butter to coat a bundt cake pan.
• Take one biscuit ball at a time and dip in the butter mixture. Make sure you get some of that melty cheese over top. Place in the bottom of the bundt cake pan. And continue to place the balls all around.
• Top with a layer of taco/nacho cheese and then another with the Monterey Jack Cheese. Continue with the desired amount of chorizo.
• Add another layer of the buttered biscuits. This time, because the bundt pan is wider, place two buttered balls. One close to the center and another on the outer layer. Top with taco/nacho cheese and Monterey Jack cheese.
• Spoon some of the butter over the bundt cake. I wanted to assure moisture.
• Bake 45 minutes.
• Remove pan from oven. Immediately, turn bundt cake pan over a serving dish and it is ready to serve. Enjoy!

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