The only thing was…what should I make? A decadent pasta? An elegant canape with smoked salmon? Some sort of french fry, poutine-meets-disco-fries dish?
Well, as fate would have it, I was short on time this week. Like, munchkin short on time this week. I needed a recipe that was incredibly easy, foolproof, and could be made in 35 minutes from start to finish. And of course, because it’s me, it needed a hefty dose of something spicy. And with that, I give you
Jarlsberg Jalapeno Popper Monkey Bread
1 container Jarlsberg Dip
2 containers refrigerator biscuits
5 slices bacon, cooked and crumbled
4 jalapenos, diced (if you want to be really evil, throw a couple of diced birds eye chiles in there in place of the jalapenos)
4 Tbs. butter, melted
1) Put the diced chiles in a medium sized bowl. Also, preheat the oven to 350 F.
2) Add the bacon,
and the cheese,
and mix well to combine.
3) Take your biscuits from the tin and cut each biscuit into two pieces.
4) Put a half teaspoon sized dollop in each biscuit, and
or flatten your package so the cheese mixture is contained inside the dough. I found it helpful to wet the seams with water to ensure that they stay closed. It doesn’t matter what the shape of the dough is – a dumpling, a roll, a squishy package…whatever. Be aware that if a little bit of cheese peeks out, it isn’t the end of the world. Just do your best.
This is what you will end up with – a huge hodge podge of shapes.
5) Take each roll, dunk it in the melted butter, and…
put them in a loaf or bundt pan, piling them in closely to each other. They all have to be touching each other so they can bake together into one solid loaf.
6) Put the loaf into the oven for 30 minutes or until the top is golden brown.
7) Wait as long as you can before pulling off tuft after tuft, and serve.