Mexican Monkey Bread

Here is a cool spin on monkey bread.  Well, maybe it's hot.  Ha ha!  Thank you very much, I am here all week, don't forget to tip your waitstaff!  Clearly, I am overtired and not particularly funny.

1 can refregerated biscuits, quartered
2 tbsp. butter, melted
1 1/4 C. shredded Cheddar cheese
3/4 C. drained, canned, sliced jalapeno peppers
3/4 tsp. parsley flakes
1/4 C. shredded mozzarella cheese

Heat oven to 350 degrees.  Spray 9x5 inch loaf pan with cooking spray.  Dip 1/3 of the biscuits pieces in butter, place in prepared pan.  Top with 1/2 C. Cheddar, 1/4 C. peppers and 1/4 tsp. parsley, repeat layers.

Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.

Bake 40 to 45 minutes or until golden brown.  Let stand 5 minutes.  Invert bread onto plate; remove pan.  Serve bread warm.