Big Ray’s Mexican Monkey Bread

Fiesta in Every Bite: Big Ray’s Mexican Monkey Bread Extravaganza

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Get ready to embark on a taste adventure with Big Ray’s Mexican Monkey Bread. This playful twist on a classic favorite infuses the irresistible flavors of Mexican cuisine into every bite. Imagine warm, pillowy bites of bread coated in a zesty blend of spices and melted cheese, served with a side of vibrant salsa. Join us as we delve into the art of crafting this mouthwatering treat that’s perfect for gatherings, game nights, or any occasion that calls for a fiesta of flavors.

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For the Monkey Bread:

  • 3 cans (about 16 oz each) refrigerated biscuit dough
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup unsalted butter, melted
  • 1/4 cup fresh cilantro, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)

For the Salsa:

  • 1 cup tomatoes, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Salt and pepper to taste


  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease a bundt pan to prevent sticking.
  2. Prepare Monkey Bread Coating:
    • In a bowl, combine shredded cheddar, shredded Monterey Jack, chopped cilantro, ground cumin, chili powder, garlic powder, onion powder, paprika, and cayenne pepper. Mix well to create a flavorful coating.
  3. Cut and Coat Biscuits:
    • Cut each biscuit into quarters.
    • Roll each biscuit piece in the melted butter, ensuring even coating.
    • Roll the buttered biscuit pieces in the cheese and spice mixture, fully coating each piece.
  4. Assemble in Bundt Pan:
    • Arrange the coated biscuit pieces in the greased bundt pan, creating even layers.
    • Sprinkle any remaining cheese and spice mixture over the top.
  5. Bake to Perfection:
    • Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the cheese is melted and bubbling.
  6. Prepare Salsa:
    • While the monkey bread bakes, mix together diced tomatoes, chopped red onion, cilantro, jalapeño, minced garlic, lime juice, salt, and pepper in a bowl to create a vibrant salsa.
  7. Serve and Enjoy:
    • Allow the Mexican Monkey Bread to cool for a few minutes before inverting it onto a serving platter.
    • Serve warm, pulling apart the deliciously cheesy and spiced layers. Enjoy with the fresh salsa on the side.

Cook Notes:

  • Biscuit Consistency: Ensure the biscuit pieces are evenly coated in butter before rolling them in the cheese and spice mixture. This guarantees a flavorful and moist monkey bread.
  • Cheese Mixture Balance: Adjust the cayenne pepper to your desired level of spiciness. The cheese coating should have a perfect balance of heat and savory goodness.
  • Salsa Freshness: For a refreshing contrast, ensure the salsa ingredients are fresh and vibrant. Adjust lime juice, salt, and pepper to your taste preferences.
  • Bundt Pan Greasing: Liberally grease the bundt pan to ensure easy release of the monkey bread after baking.


Guacamole Garnish:

  • Elevate the Mexican experience by serving the monkey bread with a dollop of guacamole on the side.

Protein Boost:

  • Add cooked and crumbled chorizo or seasoned ground beef between the layers for an extra protein kick.

Black Bean Bliss:

  • Introduce a layer of black beans, drained and rinsed, for added texture and fiber.

Keto Version:

  • Replace refrigerated biscuit dough with a keto-friendly alternative made from almond flour or coconut flour.
  • Opt for a blend of shredded mozzarella and cheddar cheese in the coating for a low-carb option.
  • Adjust the quantities of spices and cayenne pepper to suit your taste preferences while keeping it keto-friendly.

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Low-Carb Version:

  • Choose a low-carb biscuit mix or use a cloud bread recipe as a base for your monkey bread.
  • Utilize a low-carb sweetener in the salsa instead of regular tomatoes for reduced carbohydrate content.
  • Pair the low-carb monkey bread with a side of fresh avocado slices for a satisfying, low-carb indulgence.

Big Ray’s Mexican Monkey Bread is a celebration of bold flavors, cheesy indulgence, and the joy of sharing delicious moments. Whether you opt for the classic version, explore creative variations, or dive into the keto or low-carb renditions, this recipe invites you to savor the warmth and spice of Mexican cuisine in every pull-apart bite. So, gather your loved ones, dive into this flavor-packed fiesta, and relish the delight of Big Ray’s Mexican Monkey Bread at your next gathering!

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