Mexican Monkey Bread

Ingredients

10

Servings

1/2 cup butter
2 tablespoon chili powder
1 tablespoon ground cumin
2 package (about 16 ounces) frozen bread dough, thawed and cut into 1-inch cubes
2 cups shredded Monterey Jack or Mexican blend cheese
2 cups French’s Crispy Fried Onions, Original
1 (4 1/2 ounce) can green chiles

GREASE bottom and sides of 10-inch tube pan. In small bowl, combine melted butter and spices. Dip bread cubes, one at a time, into butter mixture. Place one third of the bread cubes into bottom of prepared pan.
SPRINKLE with 2/3 cup cheese, 2/3 cup Crispy Fried Onions and one half of the chilies. Repeat layer 1 more time. Top with final one-third of the bread cubes. Cover pan with plastic wrap. Let rest in draft-free place for 1 hour or until doubled in size.
PREHEAT oven to 375° F . Bake 35 minutes until golden. Sprinkle with remaining cheese and onions. Bake 5 minutes until cheese melts and onions are golden. Loosen edges of bread; invert onto baking rack. Immediately invert onto serving platter. Serve warm.