Quick and easy to make, this recipe uses only five simple ingredients and will bring a cozy kick to your table. It's a delicious pull-apart cheese bread that everyone is sure to fall in love with!
I discovered the original recipe in an old Pillsbury Classic Cookbook that was published in 1991. They used to always have these small cookbooks next to the cashiers in the grocery store and I used to collect most of them. They were loaded with simple and delicious recipes, some requiring the use of Pillsbury products and some not. I always found it was very easy to substitute ingredients in any case.
This book was called "Dinner in Minutes" and this quick bread recipe was in the Side Dishes and Salads Section. It literally goes together in minutes. It's also a very attractive bread, resembling a flower in some ways. A cheesy, golden, deliciously savory flower! Quick and easy to put together and a lot of fun to eat!
INGREDIENTS NEEDED
TO MAKE
GREEN CHILI & CHEESE BISCUIT BREAD
There is nothing out of the ordinary here. Five simple ingredients.
- 1 can of refrigerated flaky biscuits (can which holds 10 biscuits)
- 1 TBS butter, melted
- 1/4 tsp mild chili powder
- 3 TBS chopped, seeded fresh jalapeno chilies
- 1/2 cup (2 ounces/57g) grated Monterey Jack cheese
You can find the refrigerated biscuits in the chiller section of the grocery store. If you cannot get them or they are not available where you live, substitute a good biscuit dough recipe in their place. I can highly recommend this recipe. It will make just the correct amount of biscuits.
Make sure you use mild chili powder. If you use full strength chili powder it will be too strong.
One large jalapeno pepper will give you the right amount. Trim and remove the ribs and the seeds, discarding them. You can also use the equivalent in tinned roasted chopped green chilies. Make sure you drain them first and pat dry.
Jack Cheese is what the recipe asked for. You can use any good quality melting cheese or a mix of several cheses.
HOW TO MAKE
GREEN CHILI & CHEESE BISCUIT BREAD
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with baking parchment. (Make sure your baking sheet will hold a bread that is at least 10-inches round.)
- Open the can of biscuits, Separate into 10 biscuits. (If your can doesn't have 10 biscuits, do the best that you can.)
- Place one biscuit in the center of the baking sheet and add the remaining biscuits around the center biscuit, overlapping them slightly. Gently press them out to a 10-inch round. (Make sure that they are overlapping the center biscuit as well as the biscuits around the edge.)
- Melt the butter and add the chili powder. Brush this all over the surface of the biscuits.
- Sprinkle the cheese evenly over top and then sprinkle with the green chilies. (If you are using canned chilies, make sure you drain them well and pat them dry.)
- Bake in the preheated oven for 10 to 17 minutes until golden brown.
- To serve, pull apart warm biscuits.
FREQUENTLY ASKED QUESTIONS
REFRIGERATED DOUGH IS NOT AVAILABLE TO ME, WHAT CAN I USE?
Feel free to use any homemade biscuit or plain scone recipe to make this simple bread. Just pick your favorite recipe and stamp out five rounds, proceeding forward as per this recipe.
CAN THIS BE MADE AHEAD OF TIME?
You could certainly make it up to one day ahead and simply reheat when you are wanting to serve it. I do not recommend making it any further ahead than that.
DO I NEED TO USE GREEN CHILIES?
Feel free to leave them out. You could use chopped spring onions, or any other peppers, or leave the addition of any fresh topping out entirely. You could use canned chopped green chilies, drained, or you could use chopped parsley or any other herb.
MUST I USE MONTEREY JACK CHEESE?
Feel free to use whatever cheese you enjoy that has great melting properties. A white cheddar would be nice. Gruyere cheese would be lovely. There is a grated pizza/cheddar cheese mix here that has bacon in it that would be gorgeous.
CAN THIS BE FROZEN?
I have never done so, so I cannot say with any certainty that it can or that it cannot be frozen.
HOW DO I STORE ANY LEFTOVERS?
Simply wrap up any leftovers in cling film or aluminum foil and refrigerate. Reheat in a gentle oven when you go to serve it.
HOW LONG WILL THIS KEEP?
This simple bread will keep for two to three days, covered and refrigerated.
WHAT CAN I SERVE WITH
GREEN CHILI & CHEESE BISCUIT BREAD
This very simple side dish goes very well with soups, stews, chili, salads, etc. If you are not fond of green chilies, leave them out and replace the chili powder with some garlic powder and make a simple garlic and cheese biscuit bread in its place. With a bit of ingenuity and thought this can be a very versatile recipe!
This is especially good served with chili. On the recipe in the booklet, it is called a Nacho flavored, pull-apart dinner bread.
A FEW OTHER RECIPES
YOU CAN MAKE
USING REFRIGERATED DOUGHS
I tend to always keep a can of some sort of refrigerated dough in my fridge, ready to make something tasty on the spur of the moment. Here are a few other favorites!
HOLIDAY DANISH - When it's the Festive Season I can't help but bake as much as I can with prepared mincemeat as possible. The holidays and mincemeat just go together like peas and carrots for me and this recipe deliciously highlights my favorite festive ingredient! Crescent rolls with a delicious cream cheese filling and the addition of sweet and spicy mincemeat with a sweet glaze. This is a quick and easy favorite!
BBQ BEEF CROISSANT PIE - The BBQ beef filling for this tasty supper pie is very easy to make. Putting it all together is also very easy. There is no making of pastry or rolling out of dough. Simply make your filling and then crack open your can of dough. Strategically placed in a pie tin, filled and scattered with cheese, this bakes into a simply delicious supper everyone will enjoy!
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Yield: 10 servings
Green Chili & Cheese Biscuit Bread
Prep time: 10 MinCook time: 17 MinTotal time: 27 Min
Quick and easy to make, this pull-apart dinner bread is the perfect side to serve with soups, salads and stews!
Ingredients
- 1 can of refrigerated flaky biscuits (can which holds 10 biscuits)
- 1 TBS butter, melted
- 1/4 tsp mild chili powder
- 3 TBS chopped, seeded fresh jalapeno chilies
- 1/2 cup (2 ounces/57g) grated Monterey Jack cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with baking parchment.
- Open the can of biscuits, Separate into 10 biscuits.
- Place one biscuit in the center of the baking sheet and add the remaining biscuits around the center biscuit, overlapping them slightly. Gently press them out to a 10-inch round.
- Melt the butter and add the chili powder. Brush this all over the surface of the biscuits.
- Sprinkle the cheese evenly over top and then sprinkle with the green chilies.
- Bake in the preheated oven for 10 to 17 minutes until golden brown.
- To serve, pull apart warm biscuits.
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