Green Chile Cheese with Garlic Butter Pull-Apart Loaves
Ingredients
- 16 jumbo refrigerated biscuits cut into quarters
- 1½ cups shredded cheddar cheese
- 1½ cups shredded Colby Monterey Jack cheese
- 1 4 oz can green chile peppers, drained
- ¼ cup unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon chopped parsley optional, for garnish
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C).
- Grease two loaf pans or line with parchment paper for easy removal.
- Cut each biscuit into quarters. You should have a large pile of doughy pieces.
Step 2: Mix the Cheese and Chiles
- In a large mixing bowl, combine the cheddar, Colby Jack, and drained green chiles.
- Toss until everything is evenly distributed.
Step 3: Coat the Dough
- In a small bowl, mix the melted butter and minced garlic.
- Add the biscuit pieces to the cheese mixture.
- Pour the garlic butter over the top and gently toss to coat every piece.
Step 4: Assemble the Loaves
- Divide the coated dough evenly between the two prepared loaf pans.
- Press down slightly to ensure the dough is snug but not overly packed.
Step 5: Bake to Perfection
- Bake in the preheated oven for 30–35 minutes, or until the tops are golden brown and the cheese is bubbling.
- If needed, cover loosely with foil halfway through to prevent over-browning.
- Let rest for 5–10 minutes before removing from the pans.
Step 6: Serve and Enjoy
- Sprinkle with chopped parsley for a fresh finish.
- Serve warm and let everyone pull apart their own cheesy, garlicky piece!
Notes
- Spice It Up: Add a pinch of crushed red pepper or diced jalapeños for extra heat.
- Cheese Variations: Try mozzarella, pepper jack, or a smoked cheese for fun flavor twists.
- Make It Meaty: Add cooked, crumbled bacon or sausage for a heartier loaf.
- Gluten-Free Option: Use a gluten-free biscuit dough alternative.
- Make Ahead Tip: Assemble the loaves ahead of time, cover, and refrigerate until ready to bake.