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