Mexican Bubble Bread



  • 2 12 oz cans of refrigerated Biscuits tubes – cut in quarters
  • 1 1/2 cup of Mexican Cheese
  • 1 1/2 cup of Mozzarella Cheese
  • 1 stick of butter melted
  • 1 4.5 oz can of chopped Green Chilies
  • 1 1/2 teaspoon of dried parsley
  • chopped cilantro – optional
  • jar of jalapenos – optional


  1. Heat your oven to 350*
  2. If you have a non stick bundt pan there’s no need to grease your pan, but if you have a ceramic one like me, you’ll need to grease your pan prior to adding any ingredients.
  3. Melt your butter
  4. In a large bowl, mix your butter, cheeses, green chilies, cilantro & dried parsley together
  5. Then open your biscuit tubes & cut them in quarters. Once you’re done, place your biscuit in the large mixing bowl with the other ingredients & blend together carefully.
  6. Place in your Bundt Pan & gently pat down your mixture to even it all out.
  7. Bake for 30 minutes or until golden brown. Please check to make sure the center of your Bubble Bread is cooked thoroughly.
  8. Serve with Chili or Soup.

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